Ngā Kīnaki | Ingredients
1 tbsp butter
2 cloves garlic, finely chopped
2 cups diced leeks
¼ cup flour
395g punnet of Hī garlic-infused mussels
300g fresh or frozen prawns
Pinch of salt and pepper (plus extra to taste)
Tukanga | Method
- Melt butter in a large pot over a medium heat. Add the leeks and garlic and sauté until soft and fragrant. Season with salt & pepper.
- Add flour and stir continuously for a 2-3 minutes. Slowly add the cream, stirring constantly to dissolve any lumps. Add 3 ½ cups of water and let simmer until mixture thickens.
- Add the Hī garlic-infused mussels and prawns and cook for a further 5 minutes, or until the prawns are tender.
- Taste and season with salt & pepper. Serve immediately.