Hot smoked mussels and prawns with dukkah

Serves: 4 Skill level: Easy Peasy Recipe by: Billingsgate Seafood School
Hot Smoked Mussels And Prawns 770X600

The method

  1. Arrange the prawns in a stove top smoker (use your own choice of wood chips or tea leaves for the smoking process). Cover and smoke for 4 minutes or until the prawns are turning pink. Arrange the mussels on top and continue to smoke for a further 2 – 3 minutes or until the mussels are piping hot and the prawns cooked through – they should have no signs of translucency.
  2. In the meanwhile mix the dressing together: whisk the oils together with the lemon zest, Dukkah, garlic and season to taste with salt and black pepper
  3. Arrange the cooked seafood onto a large plate and spoon the dressing over the top. Finish with a handful of parsley and season using some lemon juice or serve lemon wedges separately.