Grilled Jumbo Prawns And Mussels with Sesame Mustard Sauce
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Serves/Makes: 6
Ready in: 1-2 hrs
- 3 quarts water
- 2 teaspoons salt
- 2 pounds small mussels, 1/2-inch thick, debearded
- 2 1/4 pounds jumbo prawns or shrimp, unpeeled
- 1 cup mesquite chips, soaked in cold water to cover 30 minutes and drained
- olive oil
***Sesame Mustard Sauce***
- 1/3 cup Dijon mustard
- 2 tablespoons honey
- 2 tablespoons tahini (sesame seed paste)
- 1 egg yolk
- 2 teaspoons white wine vinegar
- 2 teaspoons sesame oil
- 1/2 teaspoon salt
- 1/2 cup safflower oil
Combine water and salt in large bowl. Add mussels and soak 30 minutes. Snip prawn shells along backs, using kitchen shears. Rinse under cold running water, removing veins. Prepare barbecue. Sprinkle hot coals with mesquite. Position rack about 6 inches above coals. Pat prawns dry and brush with oil. Drain mussels. Arrange prawns on rack, cover barbecue and cook 2 minutes. Turn prawns and add mussels. Cover and cook until prawns just turn opaque and mussels open, about 2 minutes for prawns and 3 minutes for mussels. For Sauce: Blend mustard, honey, tahini, yolk, vinegar, sesame oil and salt 30 seconds in food processor. With machine running, pour safflower oil through feed tube in thin stream and blend well. (Can be prepared 1 week ahead. Cover and refrigerate.) Serve seafood with sauce.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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