Mussel and prawn stir-fry

Make tonight's dinner a sensational seafood affair with this mussel and prawn stir-fry recipe. Scatter with fresh chilli and Thai basil and serve over rice or noodles for a delicious weeknight meal

By Jennene Plummer
  • 25 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 kilogram black mussels, cleaned
  • 1 cup dry white wine
  • 1/3 cup lime juice
  • 1/4 cup brown sugar
  • 2 tablespoon fish sauce
  • 3 garlic cloves, crushed
  • 2 tablespoon peanut oil
  • 16 large green prawns, peeled, deveined, tails on
  • 1 bunch asparagus, cut into 3cm pieces
  • 1 carrot, cut into matchsticks
  • 1 courgette, cut into matchsticks
  • 100 gram green beans, cut into 3cm pieces
  • Thai basil, sliced chilli to serve


  • 1
    Heat a large covered saucepan on high. Add mussels and wine. Cook, covered, shaking occasionally, for 2-3 minutes until mussels open. Strain. Remove meat from shells, discarding shells.
  • 2
    In a saucepan, combine lime juice, sugar, sauce and garlic. Stir over low heat until boiling and sugar dissolves. Set aside.
  • 3
    In a wok or large frying pan, heat oil on high. Stir-fry prawns for 2-3 minutes until just cooked. Transfer to a plate.
  • 4
    Add asparagus, carrot, courgette and beans to wok. Stir-fry for 2-3 minutes until tender but still crisp.
  • 5
    Return prawns to wok with mussels and reserved syrup. Stir-fry for 1-2 minutes until boiling. Scatter with basil and chilli. Serve with noodles or rice.


For speed, buy peeled prawns and use drained smoked mussels.