Classic Fruits de Mer | Mussels, King Prawns & Crayfish in Herb Garlic Tomato Sauce скачать в хорошем качестве

Classic Fruits de Mer | Mussels, King Prawns & Crayfish in Herb Garlic Tomato Sauce

Easy Fruits de Mer | Mixed Seafood in Smoked Paprika Tomato Sauce 📝 Updated YouTube Description This Fruits de Mer recipe features garlic mussels, raw king prawns, and crayfish tails gently cooked in a rich smoked paprika tomato sauce with dried herbs. It’s a simple, one-pan seafood dish inspired by Mediterranean coastal cooking — full of flavour and perfect for sharing. 🦐 In this video you’ll learn: How to cook a mixed fruits de mer without overcooking How to layer flavour using garlic, smoked paprika & dried herbs A restaurant-style tomato sauce that works with all seafood Serve with crusty bread, pasta, or fries for a complete seafood feast. Garlic Mussels, King Prawns & Crayfish Tails in Smoked Paprika Tomato Sauce (Dried Herbs) Ingredients (serves 3–4) 1 kg fresh mussels, cleaned 500 g raw king prawns, shell on 250–300 g small crayfish tails, raw 4 whole garlic cloves, lightly crushed 1 large spring onion, finely sliced (white & green separated) 1 × 400 g can chopped tomatoes 1½ tsp smoked paprika 2 tsp dried parsley 2 tsp dried basil olive oil Sea salt & black pepper Method Garlic base Heat olive oil in a wide pan over medium heat. Add crushed garlic and white spring onion. Cook gently for 2–3 minutes until fragrant and soft. Stir in smoked paprika, dried parsley, dried basil Add tomatoes Season lightly. Simmer uncovered for a few min Add the seafood. Cover and cook 2–3 minutes until just opaque. Mussels Increase heat to medium-high. Add mussels, cover, and cook 3–4 minutes, shaking pan until opened. Discard any unopened mussels. Taste and adjust seasoning. Serving Tips Best with crusty bread, fries, or over linguine.