Prawn & Mussel Cauli Rice Skillet

This recipe couldn’t be easier to make! It’s also the perfect hearty meal for these cold evenings.

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Enjoy and don’t forget to tag me in your recreations and #flexyourmussels

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Serves 4

Cooks in 20 Minutes


  • 400g fresh mussels
  • 2 tbsp. olive oil
  • 4 cloves garlic minced
  • 800g fresh peeled prawns
  • 2 large heads of cauliflower or 800g cauli rice
  • 1 tsp. cayenne
  • 1 tbsp. cumin
  • 1/2 tbsp. chili powder
  • 1 tbsp. tomato paste
  • 1 tin chickpeas drained and rinsed
  • 1 tbsp. honey
  • 1 orange – juice and zest
  • 2 cinnamon sticks
  • 1 tsp. black pepper
  • 40g raw pistachio
  • 15g diced fresh coriander


  1. Place the mussels in a large bowl of cold water. Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped
  2. Prepare a large skillet over high heat with some olive oil.
  3. Toss in the chopped garlic and prawns and cook for approx. 4 minutes. Turning the prawns throughout and coating the outside until a golden crispy colour develops.
  4. Remove the prawns and garlic to a separate plate.
  5. Return the skillet over the hob and add a little more olive oil.
  6. Add in the cauli rice, spices, tomato paste, chickpeas, honey, orange juice and zest. Mix the ingredients thoroughly.
  7. Place in the cinnamon sticks and mussels on top of the mix. Do not mix altogether. Place the lid on and let cook for 5 minutes.
  8. After 5 minutes, remove any unopened mussel shells and add pack in the cooked prawns.
  9. Stir to combine the prawns and mussels in the vegetable mix.
  10. Serve and garnish with black pepper, pistachios and coriander.