Honeyoc
Is a crunchy mama!
Serves 2 - 4 depending how hungry you are. It loos a lot more than it is because of all the shells and corn cores in there!
Completely free on extra easy!
4 litres water
2 heaped tsp salt
2 fish stock cubes
2 tbsp old bay seasoning Old Bay Seasoning - 170g: Amazon.co.uk: Grocery
1 large onion
4 cloves garlic, chopped
1 lemon, sliced
5 medium waxy potatoes, washed and halved (unpeeled)
2 ears of corn, cut into 4 pieces each
500g fresh mussels, scrubbed
12 fresh prawns, shells and heads on
2 bunches asparagus
Bring the water to the boil, add the salt, stock cubes, old bay, onion, garlic and lemon. Once boiling add the potatoes and boil for 10 - 15 minutes depending how big the pieces are
Add the corn cobs to the potatoes in the stock and boil for 5 minutes
Add the mussels to the pot an boil for 5 minutes
Add the prawns, boil for 3 minutes then take off the heat and leave covered for 5 minutes
Meanwhile, wash and steam the asparagus. You can add to the stock pot but make sure to boil for only the last minute of cooking so they remain al dente
Drain in a large colander and pile onto a tray, serve hot sauce on the side
Dig in and prepare to get a dirty face and hands!
Completely free on extra easy!
4 litres water
2 heaped tsp salt
2 fish stock cubes
2 tbsp old bay seasoning Old Bay Seasoning - 170g: Amazon.co.uk: Grocery
1 large onion
4 cloves garlic, chopped
1 lemon, sliced
5 medium waxy potatoes, washed and halved (unpeeled)
2 ears of corn, cut into 4 pieces each
500g fresh mussels, scrubbed
12 fresh prawns, shells and heads on
2 bunches asparagus
Bring the water to the boil, add the salt, stock cubes, old bay, onion, garlic and lemon. Once boiling add the potatoes and boil for 10 - 15 minutes depending how big the pieces are
Add the corn cobs to the potatoes in the stock and boil for 5 minutes
Add the mussels to the pot an boil for 5 minutes
Add the prawns, boil for 3 minutes then take off the heat and leave covered for 5 minutes
Meanwhile, wash and steam the asparagus. You can add to the stock pot but make sure to boil for only the last minute of cooking so they remain al dente
Drain in a large colander and pile onto a tray, serve hot sauce on the side
Dig in and prepare to get a dirty face and hands!
Last edited:
