Add a salad and crusty garlic bread and you have a complete meal.
Ingredients: (2 servings)
1 lb shrimp with shell, diveined
2 lbs of fresh mussels
4 cloves garlic, chopped and divided
1/2cup fresh parsley, chopped and divided
½ medium onion, chopped
1/3 cup cider vinegar
4 tabs olive oil, divided
¼ cup onion, minced
4 tabs plain yogurt
1/2 tabs paprika
Salt & pepper to taste
For shrimps: Drizzle half of the olive oil into a preheated wok. When the oil is hot, add the shrimp and half of the garlic and parsley. Season with salt, pepper, paprika and cayenne pepper, to taste. Cook until shrimps are golden pink.
For mussels: Heat the rest of oil in a large saucepan. Add the onion and sauté for 1 minute. Add the rest of garlic and parsley. Season with black pepper to taste.
Add cider vinegar and then the mussels. Turn up the heat to high and cover the pan for about 5-6 minutes to let the mussels steam.
Turn off the heat and add the yogurt. Mix well and serve.