and 1 pint of large prawns (these
should be in their shells and
uncooked, although personally I do
not care for the very strong flavour
which the prawn shells give to the
soup, and I usually buy cooked
prawns and shell them before
adding them).* If you are using
Dublin Bay prawns, use the tails
only and slit the shells down the
centre before putting them into the
pan, to facilitate shelling when
they are served. (Dublin Bay prawn
shells have nothing like the strong
flavour of those of ordinary
prawns.)
As soon as the mussels have all