Name: Seafood Trio
Yield: 4 servings
Ingredients: 1 tsp olive oil (5 ml); ½ tsp ginger (2 ml); 1 clove of garlic; 1 lb(s) mussels, cleaned and scrubbed (454 g); ¼ cup white wine (60 ml); ½ Tbsp lime juice (7 ml); 4 Tbsp coconut milk (60 ml); ⅒ tsp tumeric (1 ml); 1 small Thai chilli, sliced thin; small bunch of coriander leaves; 2 Tbsp olive oil (30 ml); 4 calamari, cut into ¼-inch rings (¾ pound or 340g); Coarse salt and freshly cracked black pepper, to taste; 1 clove garlic, sliced thinly; 2 clove garlic, minced; ¼ cup Kalamata olives (60 ml); ⅓ cup parsley leaves packed (75 ml); 1 bay leaf; 2 dried red chiles, halved; ¼ cubes red wine vinegar (125 ml); ¼ cup white wine vinegar (125 ml); ⅓ cup olive oil (75 ml); 1 lb(s) shrimp, peeled and de-veined (454 g); ¼ tsp cinnamon (1 ml); 2 Tbsp olive oil (30 ml); chilli flakes, to taste; ½ tsp coriander (2 ml); ½ tsp salt (2 ml); juice of ½ lime; 2 Tbsp chopped fresh mint (30 ml)

Yields

4 servings

This seafood trio is excellent for entertaining .Prepare the seafood early in the day and then have it ready and chilling and serve on ice! Serve 4 to 6.

ingredients

Mussels

tsp olive oil (5 ml)

tsp ginger (2 ml)

clove of garlic

lb(s) mussels, cleaned and scrubbed (454 g)

cup white wine (60 ml)

Tbsp lime juice (7 ml)

Tbsp coconut milk (60 ml)

⅒

tsp tumeric (1 ml)

small Thai chilli, sliced thin

small bunch of coriander leaves

Calamari

Tbsp olive oil (30 ml)

calamari, cut into ¼-inch rings (¾ pound or 340g)

Coarse salt and freshly cracked black pepper, to taste

clove garlic, sliced thinly

clove garlic, minced

cup Kalamata olives (60 ml)

⅓

cup parsley leaves packed (75 ml)

bay leaf

dried red chiles, halved

cubes red wine vinegar (125 ml)

cup white wine vinegar (125 ml)

⅓

cup olive oil (75 ml)

Shrimp

lb(s) shrimp, peeled and de-veined (454 g)

tsp cinnamon (1 ml)

Tbsp olive oil (30 ml)

chilli flakes, to taste

tsp coriander (2 ml)

tsp salt (2 ml)

juice of ½ lime

Tbsp chopped fresh mint (30 ml)

Ingredient Substitution Guide

directions

Step 1

Discard all open mussels. In a large skillet on medium high heat, heat the olive oil and add ginger and garlic, sauté until soft, about 2 minutes. Add the turmeric, mussels, white wine, coconut milk and lime juice and cook until mussels open, about 4 to 5 minutes. Remove mussels from the cooking liquid. Set the mussels aside to cool. Reduce the remaining cooking liquid by half. Chill this reduced cooking liquid.

Step 2

When ready to serve. Separate the top shell of the mussel and add ½ tsp. of the chilled cooking liquid and garnish with the Thai chilli and coriander leaves. Serve on ice if desired.

Step 3

Season calamari with salt and pepper. In a large pan on medium high heat, heat 2 tbsp. olive oil. Sauté the calamari and sliced garlic until calamari turn opaque, about 2 minutes. Transfer to medium bowl. Let cool to room temperature. Add minced garlic, olives, parsley, bay leaf, dried chiles, red wine vinegar, white wine vinegar and 1/3 cup olive oil. Toss to combine. Cover with plastic wrap and refrigerate.

Step 4

When ready to serve. Serve on ice if desired.

Step 5

Combine cinnamon, chilli flakes, coriander, salt, and pepper in a medium bowl. Add shrimp and toss. Let stand for 10 to 20 minutes. Add olive oil to medium pan over high heat. Sauté the shrimp until just cooked through, about 4 minutes. Transfer to a bowl and chill.

Step 6

When ready to serve, add the lime juice and chopped mint to shrimp. Toss to combine. Serve on ice, if desired.

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