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