Leek, mussel and prawn hot pot 

Ingredients

4 cloves garlic, crushed
2 tbsp lemongrass paste
700 g (1 lb 9 oz) leeks, sliced
1 kg (2 lb 4 oz) live mussels, scrubbed
500 g (1 lb 2 oz) shell-on prawns
150 g (5 oz) low fat soft cream cheese
4 tbsp chopped parsley

Heat a little oil in a large pan and fry leeks, garlic and lemongrass gently until softened. Add mussels and prawns and cook, turning gently, for 2 minutes. Add 575 ml (1 pt) hot water (or fish stock), cover and simmer for 3 minutes, or until mussels have opened and prawns are cooked. Stir in cream cheese and parsley and season with black pepper.

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D C Thomson & Co Ltd.    Sunday Post    post plus