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Over head shot of King Prawn and mussels Rougaille in a pot with coriander, tomatoes, flatbreads, chilli. Spoon and grey napkin too. Glass with green straw and yellow straw, 4 coloured plates and a blue cup

Mussels and King Prawns Rougaille

Course Main
Cuisine African
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 321kcal


  • 1.5 tbsp vegetable oil
  • 1 onion finely chopped
  • 1 red pepper deseeded chopped
  • 2 garlic cloves minced
  • 1 tsp minced ginger
  • 1 tsp mild chopped chilli
  • 4 sprigs of thyme
  • A handful of coriander chopped and divided
  • 400 g (14oz) tin of chopped tomatoes
  • 100 ml (0.4 cup) vegetable stock
  • 500 g (1.1lb) king prawns
  • 500 g (1.1lb) mussels cleaned


  • Heat the oil in a large frying pan over low-medium heat, add the onion and pepper and fry for up to 10 minutes until the onion is soft.
  • Stir in the garlic, ginger, chilli, thyme and half the coriander and cook for a couple of minutes.
  • Then pour in the chopped tomatoes and vegetable stock, bring to the boil, reduce the heat and simmer for 20 minutes, stirring occasionally.
  • Add in the mussels and cook for 2 minutes, before also adding in the prawns. Cook for a further 2-3 minutes until the both the mussels and prawns are cooked through.
  • Serve with rice, rotis and a salad.


The Rougail Saucisse works well with meat, fish, paneer or eggs so can be adapted to different dietary requirements.


Calories: 321kcal | Carbohydrates: 14g | Protein: 41g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 350mg | Sodium: 1575mg | Potassium: 790mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1350IU | Vitamin C: 68.3mg | Calcium: 258mg | Iron: 8.9mg