Creamy seafood and tomato sauce

Instructions

1. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook prawns, in 2 batches, for 1–2 minutes each side or until just cooked through. Transfer to a large bowl and cover to keep warm.
2. Heat remaining oil in same pan over medium heat. Cook tomatoes, stirring occasionally, for 5 minutes. Add shallots and garlic and cook, stirring occasionally, for 4–5 minutes or until tomatoes are very soft. Using the back of a spoon, squash half the tomatoes. Add cream and bring to a simmer. Add mussels and cook, covered, for 3–5 minutes or until mussels open. Using a slotted spoon, transfer mussels to bowl with prawns.
3. Add parsley, rind and juice to sauce. Season with salt and pepper. Stir until well combined. Return prawns and mussels to pan and toss gently to combine. Serve.