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One-Pot Surf and Turf

This 'One-Pot Surf and Turf' recipe masterfully combines juicy king prawns and fresh mussels with savory salsiccia sausage in a rich, aromatic sauce. Infused with fennel, garlic, white wine, Pernod, and cream, and finished with fresh tarragon and dill, it offers a luxurious yet simple meal. Everything comes together in a single pot, minimizing cleanup while maximizing flavor for a truly satisfying dish.
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Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 4098.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 10.6 ounces giant king prawns 300g
  • 17.6 ounces mussels cleaned (500g)
  • 4 pieces salsiccia sausages casings removed & meat separated into small pieces
  • 1 medium yellow onion cubed
  • 1 small fennel bulb thinly sliced
  • 2 garlic cloved minced
  • 1 package of mussel seasoning
  • 250 milliliters dry white wine
  • 3 tablespoons Pernod
  • 8 sprigs fresh tarragon leaves
  • 2 small crushed chilies
  • 250 milliliters heavy cream
  • 2 tablespoons fresh dill
  • 6 tablespoons extra-virgin olive oil
  • freshly ground pepper & salt
  • 1 lemon sliced

Equipment

  • 1 Large heavy-bottomed pot or Dutch oven Essential for a one-pot dish, ensuring even cooking and heat retention.
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Measuring Spoons and Cups For accurate liquid and spice measurements.
  • 1 Tongs or Wooden Spoon For stirring and handling ingredients.

Method
 

  1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the separated salsiccia meat and brown, breaking it up with a spoon, until cooked through. Remove sausage and set aside, leaving rendered fat in the pot.
  2. Add cubed onion and thinly sliced fennel to the pot. Sauté until softened, about 5-7 minutes. Add minced garlic and crushed chilies, cooking for another minute until fragrant.
  3. Deglaze the pot with dry white wine and Pernod, scraping up any browned bits from the bottom. Allow the liquid to reduce by half.
  4. Return the cooked salsiccia to the pot. Add the mussel seasoning and fresh tarragon sprigs.
  5. Add the cleaned mussels to the pot, cover, and cook for 5-7 minutes, shaking the pot occasionally, until mussels have opened. Discard any unopened mussels.
  6. Stir in the heavy cream and bring to a gentle simmer.
  7. Add the giant king prawns to the pot and cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them.
  8. Remove from heat, stir in fresh dill, and season with freshly ground pepper and salt to taste.
  9. Serve immediately, garnished with fresh lemon slices.

Notes

1. **Mussel Cleaning:** Ensure mussels are thoroughly scrubbed and de-bearded. Discard any open mussels that don't close when tapped, as well as any with broken shells. 2. **Sausage Flavor:** Browning the salsiccia well initially is key to building a flavorful base. The rendered fat will carry flavor through the dish. 3. **Deglazing:** Don't skip the Pernod and white wine. Pernod adds a subtle anise flavor that beautifully complements seafood, while the wine deglazes the pot, capturing all the delicious fond. 4. **Prawn Cooking:** Prawns cook very quickly. Add them towards the end to avoid overcooking, which can make them rubbery. They are done when pink and opaque. 5. **Herbs & Seasoning:** Fresh tarragon and dill are crucial; add them at the very end to preserve their delicate flavor. Taste and adjust salt and pepper, finishing with a squeeze of fresh lemon to brighten the dish.