Ingredients

• about 1.5 kilograms green-lipped mussels in shells
• about 750 grams clams in shells
• 1 cup dry white wine
• 200 grams green prawns, shelled
• 50 grams butter
• 1 onion, peeled and finely chopped
• 1 teaspoon minced garlic
• 1 red pepper, sliced, optional
• 2 tablespoon flour
• ½ cup cream
• 1-2 teaspoon kelp pepper
• 500 grams linguine pasta

Method

1. Discard any mussels or clams that are open. Scrub mussels well and remove their beards. Rinse clams thoroughly under cold running water to remove any excess sand.
2. Put mussels, clams and wine in a large saucepan, cover and cook over a high heat for about 5 minutes or until the shells have opened.
3. Drain and reserve the cooking liquid. Discard any mussels or clams that have not opened. Reserve a few mussels in their shells to garnish. Then carefully remove the remaining cooked mussels and clams from their shells. Boil the reserved cooking liquid until it has reduced to about 1 cup.
4. Gently pan-fry prawns in the butter until they have turned pink. Set aside.
5. Add the onion, garlic and pepper to the pan and cook gently until the onion has softened. Stir in the flour and cook for 1 minute.
6. Stir in the reserved cooking liquid and cook until the sauce has thickened. Simmer for 1 minute. Return the prawns to the pan with the mussels and clams, and stir in the cream. Heat through, then season with the kelp pepper and toss through the hot linguine pasta. If wished, garnish with a few mussels in half-shells and a sprinkling of kelp pepper.