Ingredients:
- 1/3 cup chopped celery
- 1/3 cup red onion
- 1 tablespoon minced garlic
- 2 tablespoons of butter
- Splash of Worcestershire sauce
- 2-3 shots of vodka
- 3 tablespoons of Bertman Original Horseradish Sauce
- 1 cup marinara sauce
- 5-6 cleaned Mussels
- 5-6 prawns
- 400g (13oz) cooked linguine
- 1 tablespoon chopped parsley
- 1 tablespoon of toasted panko breadcrumbs
Instructions:
Combine celery, red onion, garlic and butter in small saucepan and cook on medium heat for 5 minutes. Then add Worcestershire sauce, Bertman Original Horseradish Sauce and vodka. Reduce heat by half and add marinara sauce. Once at a boil lower the heat to a simmer and add in prawns and mussels. Place the lid on the mixture and cook for about 5 minutes or until the mussels have opened and the prawns are cooked through and have curled. Toss in cooked Linguine and garnish with chopped Parsley and toasted Panko breadcrumbs.
Submitted by Chef Matt Stockman – Shale Tavern & Grille