WELCOME TO SEAFOOD!

(MUSSELS IN COCONUT CREAM) This is a lovely quick starter or even a main course of mussels. Place approx 1 tablespoon of peanut oil, 2 to 3 crushed garlic cloves, 2 red seeded chilli peppers in a frying pan over a medium heat and saute for about 1 minute. Stir in about 60 ml of thin coconut cream, 2 tablespoons of water, 1 table spoon of fish sauce (don't worry if you don't have this) 1 teaspoon of sugar and 1 teaspoon of dried basil (1/2 pack of fresh) and then bring to the boil. Add 1lb of scrubbed and debearded mussels, cover and simmer 2 to 3 minutes or till the mussels open, discard any that don't open. Serve immediately with some nice crusty fresh bread. Serves 4

(PRAWNS WITH HOT TOMATO DRESSING) Heat 2 to 3 teaspoons of olive oil in a frying pan over a medium heat. Add 1 1/2 lb or 750 g of peeled, deveined uncooked prawns and saute (about 3 to 5 minutes) untill tender and no longer translucent. Next combine 60 ml of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 30g of peeled, seeded and finely chopped tomatos, 1 teaspoon of dried basil (1/2 pack of fresh) and a couple of pinches of black pepper into a mixing bowl, then stir this mix into the prawns and heat through. Serve immediately with parmesan shavings and crusty rolls. If you don't have fresh prawns use frozen, just increase the cooking time a little. Serves 4

(More recipes to come soon!)