Marinated Prawns (Shrimp) and Mussels

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“Yummy hors d'oeuvres (if you're not concerned about cholesterol!)”

Ingredients Nutrition

  • 3 -4 scallions, cut into 1/2-inch chunks
  • 5 tablespoons olive oil
  • 6 tablespoons freshly squeezed lemon juice
  • 2 tablespoons ketchup
  • 2 tablespoons chili sauce
  • 2 tablespoons tex-mex hot sauce
  • 2 tablespoons freshly chopped chives
  • 2 teaspoons hot pepper sauce (I used green Tabasco, or more, to taste)
  • 2 tablespoons recaito or 1 teaspoon cilantro leaf (coriander leaf)
  • 3 cloves garlic, crushed
  • 3 teaspoons Dijon mustard
  • 1 teaspoon italian seasoning
  • 1 teaspoon Old Bay Seasoning (or more, to taste)
  • 2 lbs raw large/extra large prawns, peeled,and deveined
  • 2 lbs live mussels, scrubbed and beards removed
  • 1 lemon, thinly sliced


  1. Do not cook prawns and mussels ahead of time and do not use pre-cooked prawns.
  2. Thoroughly mix all ingredients, except prawns, mussels, scallions, and lemon slices in blender or food processor.
  3. Place the marinade in a bowl large enough to hold all the shellfish, and refrigerate for at least 2 hours.
  4. Steam the prawns just until the flesh has turned from a translucent white to a solid white.
  5. This should take approximately 12 to 15 minutes for extra large prawns.
  6. Keep a close eye on them and do not overcook.
  7. As soon as the prawns are cooked, drain them and place them in the marinade, making sure they are all covered.
  8. Steam the mussels just until the shells open.
  9. Discard any unopened shells.
  10. Remove mussels from their shells and place them in the marinade.
  11. Add chopped scallions to the marinade and stir very gently.
  12. Float the sliced lemon on top.
  13. Allow the shellfish to marinate, in the fridge, for at least 5 hours (preferably longer).
  14. Pick the prawns and mussels out of the marinade with toothpicks or cocktail forks.
  15. Serve with Ritz or similar crackers, if desired, and enjoy!

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