150g Mussels, scrubbed well and beards removed (discard any mussels that stay open when tapped)
4 tbsp Fish stock
2 tbsp Olive oil
1 Large red chilli, finely chopped
3 Shallots, thinly sliced
8 Large, raw tiger prawns, peeled
200g Squid, cut into 5cm pieces
1 Lemon, in wedges
Put the mussels in a pan with the fish stock, olive oil and half the chilli and shallots. Cover with the lid and cook for 4–5 minutes on
a high heat, until the mussels open. Discard any that remain closed. Remove the pan from the heat, scoop out the mussels into a bowl with
a slotted spoon and leave to cool.
Sieve the liquid into a clean pan and add the prawns, scallops and squid. Poach for about
2 minutes, then remove from the liquid with
a slotted spoon and leave to cool. Simmer the cooking liquid on a low heat until the stock has reduced to 2 tbsp, then leave to cool.
Blanch the samphire in boiling water for
15 seconds, drain and refresh. Mix the seafood with the samphire and add the remaining
chilli and shallots. Whisk together the dressing ingredients and stir in the reduced cooking liquid. Lightly season the dressing with black pepper before spooning over the seafood and samphire. Serve with a wedge of lemon.
The Corker recommends- Lively and vivid Sauvignon Blanc is just right for the marine flavours in this seafood salad.