WARM MUSSELS & PRAWNS WITH LIME DRESSING

SERVES 6 • 2 cups fish stock • 1 cup white wine • 600g mussels, in the shell,

scrubbed • 3 lemon slices • 500g small prawns, peeled, deveined and with tails removed • 150g mini Rosa tomatoes,

halved • Himalayan salt and black

pepper FOR THE DRESSING • 1 large garlic clove, minced • 3g parsley, finely chopped • juice and grated zest of 1 lime • ¾ cup avocado oil • 1 red chilli, chopped • lemon wedges to serve • 3 avocados, sliced • 60g wild rocket 1. Pour 1 cup of fish stock and the wine into a pot, add the mussels, cover tightly and bring to a boil. Reduce the heat and simmer gently for 5 minutes or until the mussels are opened and cooked through. Drain off the cooking liquid and discard any unopened mussels. Set aside; keep warm. 2. Heat the remaining fish stock in a small pot, add the lemon slices and toss in the prawns. Bring to a simmer and cook for 2–3 minutes or until the prawns are pink and cooked. Drain and set aside. 3. Place the mussels and prawns in a bowl, then add the tomatoes, season and toss to combine. 4. For the dressing: Add the garlic, parsley and lime zest to a small jug. Add the lime juice, season and whisk to combine. Slowly whisk in the avocado oil until the mixture has emulsified, then add the chilli. 5. Divide avocado slices among 6 plates, top with mussels, prawns, tomato and rocket, and drizzle over the dressing. 6. To serve: Serve chilled, with extra lemon wedges.

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