Mussels and King prawns in tomatoe and capers sauce

This was truly yummy. I was trying to imitate a maltese sauce that is often served with fresh fish, which is made from garlic, tomatoes, herbs and capers. I realised when I cooked it that it really it the capers that does the trick, it gives the sauce an amazing flavour.

I cooked this sauce from:

2 onions
2 cloves of garlic

Chop the above and fry in a big chunch of butter and some olive oil, Add a fish cube or two.

2 cans of passata tomatoes
Salt
Pepper
Oregano
Basil
Mixed herbs
Capers, from a can. I used around 20.

Let the sauce simmer until it has thickened a but, then add your shellfish. Remember to scrub the mussels before you throw them in.
Let cook for 10-15 minutes, or until the mussels are opened.

King Prawns and Mussles in white wine

Today we went to a fishing village called Marsaxlokk, known for it's fish and seafood restaurants as well as it's market.
Amongst other things they sell a lot of fresh fish at this market, and we came home with a kilo of king prawns and a kilo of mussels, for only €16!

Well, this is what I cooked from it. Considering it's my first time cooking both king prawns and mussels, I'm very happy, and so was my other half, so I'll definitely do this again!

I made a broth of the following:

1 onion,
2 cloves of garlic,
4 dl of white wine,
Some lemon,
3 dl of water,
 Mixed herbs,
2 fish cubes
4 dl of fresh cream

I let it cook for half an hour before I put the seafood in, then I let it cook for 15-20 mintes. We ate it with suger snaps and tomatoes, and a glass of white wine. Yum!