Ragout of Shellfish with Prawns Recipe. This wonderful fish and seafood dish combines a number of flavours from the sea into a rich and tasty ragout. Devour our Ragout of Shellfish with Prawns recipe.


* 16 oz mussels , scrubbed
* 2 fl oz water
* 8 oz cuttlefish or squid , no tentacles, cleaned, and cut into strips
* 10 1⁄8 fl oz coconut milk
* 5 fl oz chicken stock , or vegetable stock
* 10 2⁄3 oz monkfish , skinned
* 5 1⁄3 oz prawns , shelled
* 4 scallops , shelled and sliced
* 2 2⁄3 oz french beans , trimmed and cooked
* 1 tomato , seeded and roughly chopped
* 4 sprigs of basil , or coriander, torn for garnish
* for the green curry paste:
* 2 tsp coriander powder
* ½ tsp cumin powder
* 4 fresh green chillies , chopped
* 4 tsp sugar
* 2cm lemon grass , chopped
* 2cm ginger root , peeled and finely chopped
* 4 cloves of garlic , crushed
* 4 shallots , chopped
* 2 tsp square shrimp paste
* 1 ¾ oz fresh coriander , finely chopped
* 30 Tbsp fresh basil
* 2 Tbsp vegetable oil
* 1 saucepan with lid
* 1 wooden spoon
* 1 plate
* 1 bowl
* 1 strainer
* 1 blender
* 1 wok
* 1 slotted spoon
* 1 serving dish

Step 1:
Cook the mussels
Put the water and mussels into the saucepan and place over a moderate heat. Cover and cook for six to eight minutes or until all the mussels have opened.

Step 2:
Remove mussels from their shells
Once cooked, remove the mussels from their shells, discard the shells, and place the mussels to one side.

Step 3:
Strain the broth
Using a sieve, strain the broth from the mussels into a bowl.

Step 4:
Blend together the ingredients for the paste
Combine the ingredients for the curry paste in a food blender and blend into a thick paste.

Step 5:
Pour the coconut milk into the wok
Place the wok over a medium heat and add the coconut milk.

Step 6:
Add the stock and the broth
Stir in the stock and the broth from the mussels.

Step 7:
Add the curry paste and boil
Add 4-5 tbsp of the curry paste and bring the broth to a boil. Leave to boil rapidly for a few minutes until it reduces down.

Step 8:
Add the cuttlefish and monkfish
Add the squid and monkfish and simmer for ten to fifteen minutes.

Step 9:
Add the remaining ingredients
Finally, add the prawns, scallops, mussels, French beans, and tomatoes and simmer for two to three minutes more or until the ragout has completely heated through.

Step 10:
Transfer to a serving dish and garnish
Spoon the ragout into a warm serving dish and garnish with torn basil.