Grilled andouille sausage with prawn, clams, mussels and garlic with grilled country bread with anchovy butter
For the country bread: 1)Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
2)Grill the bread slices until lightly golden brown on both sides, about 20 seconds per side.
3)Remove from the grill and spread some of the anchovy butter on 1 side of each slice. Cut each slice in half.
For the sausage and prawn: 1)Heat the griddle to high. Brush the sausage with oil and griddle until golden brown on both sides and just cooked through. Remove to a plate.
2)In a large bowl, toss the prawn with oil, anchovy butter, and season with salt and pepper. Griddle until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove to the plate with the sausage.
3)Heat a few tbsps of oil in a large stockpot. Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half.
4)Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl.
5)Add the sausage and prawn to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste.
6)Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. garnish with more parsley.
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