½ onion, chopped
3 stalks celery, chopped
4 cloves garlic, minced or put through a plane
4 large cans diced tomatoes
salt, pepper and dried oregano to taste
1.5 lbs deveined prawns, shells on (for flavor), heads off (my preference)
1.5 lbs live mussels (should be closed; store in a bowl on top of ice until ready to use; be sure to remove water as ice melts)
Sautee onion in olive oil in a large dutch oven on low, until soft and almost clear. Add celery and continue to cook until soft. Add garlic and cook for about a minute. Add tomatoes, salt, pepper and oregano; heat to a slow boil. Add prawn and mussels. Cover and simmer for 4 hours.
Serve with spaghetti, rice or no carbs, whatever you like.