29
GARLIC MUSSELS
Serves 4 as entree
250 g mussels
250 g New Zealand mussels
1 cup wine
2 cups water
1 clove garlic, crushed
1. Wash mussels under running water; remove all traces of mud, seaweed and
barnacles with brush or knife; remove beards. Discard cracked, broken or
open mussel shells.
2. In a large bowl, cover mussels with wine, water and garlic. Cook for
8 minutes on MEDIUM or until opened, removing from liquid as they open.
Discard unopened mussels.
GARLIC BUTTER
1. Melt butter in jug for 30 seconds on HIGH, add oil, garlic and pepper.
Pour
1
/
2
garlic sauce over mussels; toss well.
2. Arrange mussels in serving bowl and pour remaining sauce over mussels.
CHILLI PRAWNS WITH SNOW PEAS
Serves 4
1 tablespoon butter
32 green prawns, peeled and deveined
1 small red capsicum (sweet pepper),
cut into 2 cm strips
1 tablespoon chopped fresh chives
1. Place the butter into a large microwave-safe bowl. Heat for 30 seconds on
HIGH, until melted.
2. Add the prawns, capsicum, chives, chilli sauce, lemon rind and black pepper.
Mix well. Cook for 4-6 minutes on MEDIUM, stirring every minute.
3. Stir in the snow peas. Cook for 1-3 minutes on MEDIUM.
4. Serve immediately with rice.
CRAB MORNAY
Serves 6
350 g fresh crabmeat or 2 x 170 g
cans crab meat, drained
5 cloves garlic, crushed
60 g butter
1
/
3
cup plain flour
1
/
2
teaspoon dry mustard
2 cups milk
1. In a large bowl, melt butter for 30 seconds on HIGH. Stir in flour and
mustard. Cook for a further 1 minute on HIGH.
2. Gradually stir in milk. Cook for 4 minutes on HIGH, stirring every minute.
3. Stir in onion, crab meat, salt and pepper,
1
/
4
cup cheese, tomato sauce,
tabasco, Worcestershire sauce, cream and garlic.
4. Place into a 1-litre serving dish. Sprinkle with remaining cheese.
5. Cook for 8-10 minutes on MEDIUM.
6. Serve in volavaunt shells with a garden salad.
1 onion, finely chopped
1
/
2
cup grated cheese
4 tablespoons tomato sauce
1
/
2
teaspoon tobasco
2 teaspoons Worcestershire sauce
3 tablespoons cream
1 teaspoon chilli sauce
grated rind of 1 lemon
freshly ground black pepper to taste
100 g snow peas, topped and tailed
GARLIC BUTTER
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, crushed
pepper
SCA/SCNA R398K(S) C/B,P26-32
05.9.7, 4:20 PM
29
