Mussel and Garlic Butter Prawn Marinara

Recipe's preparation

Put 4 cloves of garlic in TM bowl. Chop on speed 7 for 5 seconds, set aside.

Cut half of the tomatoes into quarters, and place in TM bowl. Puree on speed 8 for 5 seconds. Set aside.

Without rinsing bowl, put in remaining 2 (whole) cloves of garlic plus the leek. Chop on speed 7 for 5 seconds.

Add olive oil and saute for three minutes on varoma, speed 1.

Dice the remaining half of the tomatoes, add to TM bowl. Add diced eggplant, pureed tomatoes, water and stock paste. Cook for 15 minutes on 100 degrees, "Counter-clockwise operation" , speed soft.

Put the mussels in the varoma dish, place on top of TM bowl, and cook a further 15 minutes at varoma, "Counter-clockwise operation" , speed soft.

Meanwhile, put some pasta to boil on the stove and get started on the prawns.

To cook the prawns, melt the knob of butter in a frying pan over medium-high heat together with the 4 cloves of crushed garlic set aside earlier. When butter is bubbling furiously, add prawns and cook, stirring, for about 3 minutes (until the garlic just starts to brown).

Serve pasta covered with sauce, and place an equal share of mussels and prawns on each plate. Drizzle some leftover garlic butter from the frying pan over each plate, and serve with lemon wedges.