MUSSEL SAUCE RECIPES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
• While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
• Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
• Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

Steps:

• Bring the stock to a simmer, add the prawn heads and shells and simmer for 20 minutes. Strain the stock into a clean bowl and set aside.
• Bring the vinegar and sugar to the boil in a small saucepan and simmer until reduced by half. Set aside.
• Heat the oil and butter in a large lidded saucepan. Stir in the garlic, onion, celery and green pepper and cook for 6–8 minutes or until soft. Add the white wine, salt, pepper, chilli flakes, tomatoes, fish stock and vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5 minutes.
• Discard any mussels with broken shells and any that refuse to close when tapped. Add the prawns, cod and mussels, cover the pan with a lid and cook for 5 minutes.
• Meanwhile, toast the sourdough on both sides and carefully singe slightly over a gas flame. Rub the toast with the cut-side of the garlic and drizzle with olive oil.
• Before serving, discard any mussels that remain closed. Place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley.