Instructions: Should be made only if fresh mussels and ciams are available.

If you can find only one of these molluscs use it to replace the other.

You can improvise freely I often put in squid cut into rings and cubes of filleted white fish such as sole.

When selecting shellfish avoid mussels or clams with broken shells.

Method

Scrub the mussels and clams under cold running water.

Pull the "beards" from the mussels.

Peel and devein the prawns wash pat and dry.

Cut each prawn crossways into three.

Cut the ginger crossways into four or five slices.

Combine the stock ginger whole onion and peppercorns in a pan and simmer gently for 15 minutes.

Strain the stock and put it back into the pan.

Add salt to taste it should be slightly undersalted as the shellfish are briny and keep it hot.

Melt the butter in a wide heavv pan over a mediumlow heat.

When it is melted and bubbly put in the flour and turn the heat to low.

Stir and cook for two minutes letting the mixture bubble and froth but not brown.

Slowly pour in the hot stock stirring rapidly with a whisk as you go and simmer gently for three to four minutes.

Put the mussels and clams into the soup and bring to the boil.

Cover turn the heat to medium and cook for five minutes.

Remove the lid the mussels and clams should have opened. (If some have not cook for another minute then discard any that remain closed.)

Put in the prawns crab meat and coconut milk Cook for another minute on a low heat.

Pour into wide soup plates dividing the shells between them.

Garnish with the parsley and serve.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.