Holiday season: Mussels and grilled king Prawns in butter lemon and herbs sauce

An elegant and pricey seafood platter for your holiday table or any other special occasions. The best appetizer to have before the main dish. This recipe is easy, now I know if you fancy the restaurant style of this dish, then the price has always been skyrooted. I love the feeling of dipping toasted bread into the succulent butter lemon and herbs sauce, and those little forks inside the mussel shells sank with the sauce. 

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For the grilled king prawns:

  • 500g king prawns, cleaned with shells
  • 1 tsp garlic paste
  • 1 tbsp paprika powder
  • 1 tbsp lemon juice
  • 1/2 tsp honey (optional)

For the butter lemon sauce:

  • 15-20 pieces of mussels
  • 1/2 cup unsalted butter
  • 15 cl shrimp stock
  • 15 cl Cooking cream (I use Elle & Vire brand)
  • Pinch paprika powder
  • 2 garlic cloves, peeled and grated
  • 1/2 tsp chilli flakes
  • 1 tbsp corn flour (optional)
  • 1 tbsp lemon juice
  • 1 tsp lemon zests


1. Into a bowl, mix all the spices in the first list together. Make the sure the shells are open vertically in half, rub the mixture on the skin of the prawns. Set aside and allow to marinate for 1 hour. Preheat a skillet or grill pan with oilve oil and cook prawns for 5 minutes on each side over medium heat.

2. Scrub the shells of the mussels, clean and rinse well. Soak the mussels in water. Into a pan over medium heat, add 1/2 cup of butter and grated garlic. After 10 seconds, add the remaining ingredients in the second list. Cook for 2 to 3 minutes. 

3.Add the tiger prawns first into the butter lemon sauce. Cook for 1 to 2 minutes, constantly keep stirring, lid covered.

4. Remove the prawns from the sauce, set aside and stove off. Into a deep pot with hot water allow the mussels to boil for 5 minutes on medium heat until shells are opened (now this process is optional, you can choose to cook them directly into the butter lemon sauce as well).  Get rid of the mussels who have stayed closed. Add the mussels into the butter lemon sauce and cook for 1 to 2 minutes. Add the prawns together with the mussels. Stove off and garnish on top with more parsley leaves. 


Special Holiday season: Baked Prawns and Cheesy Pasta

Pasta pasta… who does not love pasta… we all do if we know how to cook different dishes with Pasta. Not many ingredients are required but if you cook pasta, you can’t just eat it without cheese. Pasta and cheese they are the ideal couple 🙂 haha….. I love baked pasta filled with a seafood blend, creamy sauce, cheese and the smell of freshly sprinkled herbs. A COMPLETE MEAL!!!!! 

I serve mine with some homemade green chillies & garlic and lemon paste. Give yours a try, it is such an easy recipe. After the Noodles, I call the Pasta a second reason to eat with a fork at home because in our little island Mauritius most of the people eat with a spoon. Hahahahahaha 

NOTE: I have not added salt in this recipe because the cheese already contains much of it and while you boil or cook your prawns and mushrooms just add your desired amount of salt. 

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Servings: 4-5 

  • 1 packet of Pasta, cooked
  • 500g of Prawns, without shells and cooked
  • Mushrooms, finely chopped and cooked
  • Beans, cooked
  • 1/2 cup of Cheddar cheese, grated
  • 1/2 cup of Mozarella cheese, grated
  • 1/4 cup of Parmeasan cheese, grated
  • 1 cup of fresh cooking cream (I use Elle & Vire brand)
  • 2 tbsp of Tomato puree
  • 1 tsp of  Garlic paste
  • 1 tsp of Paprika powder
  • Coriander and Parsley leaves, finely chopped


1. In a baking tray, mix the tomato puree together with the cooked pasta, prawns, mushrooms and beans. Set aside. Meanwhile preheat your oven to 180 C.

2. In a pan, pour the fresh cooking cream , together with the papripa powder and garlic paste and simmer for 5minutes on low heat. Stove off and add the parmeasan. Mix well so that the cheese incorporates with the sauce. Cover the lid so that the cheese melts.

3. Pour the creamy sauce onto the pasta and combine together. Sprinkle on top with cheddar and mozarella cheese and pepper. Bake for 5-8 minutes.

4. Garnish with finely chopped coriander and parsley leaves.