Seafood Trio

Photo: flickr user _e.t

Ingredients

1 teaspoon olive oil (5 ml)

teaspoon ginger (2 ml)

1 clove of garlic

1 pound mussels, cleaned and scrubbed (454 g)

cup white wine (60 ml)

tablespoon lime juice (7 ml)

4 tablespoons coconut milk (60 ml)

teaspoon tumeric (1 ml)

1 small Thai chilli, sliced thin

small bunch of coriander leaves

Calamari

2 tablespoons olive oil (30 ml)

4 calamari, cut into 1/4-inch rings (3/4 pound or 340g)

Coarse salt and freshly cracked black pepper, to tas

1 clv garlic, sliced thinly

2 clvs garlic, minced

cup Kalamata olives (60 ml)

cup parsley leaves packed (75 ml)

1 bay leaf

2 dried red chiles, halved

cubes red wine vinegar (125 ml)

cup white wine vinegar (125 ml)

cup olive oil (75 ml)

Shrimp

1 pound shrimp, peeled and de-veined (454 g)

teaspoon cinnamon (1 ml)

2 tablespoons olive oil (30 ml)

chilli flakes, to taste

teaspoon coriander (2 ml)

teaspoon salt (2 ml)

1 juice of 1/2 lime

2 tablespoons chopped fresh mint (30 ml)

Preparation

Discard all open mussels. In a large skillet on medium high heat, heat the olive oil and add ginger and garlic, saute 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.

When ready to serve. Separate the top shell of the mussel and add 1/2 tsp. of the chilled cooking liquid and garnish with the Thai chilli and coriander leaves. Serve on ice if desired.

Calamari:Season calamari with salt and pepper. In a large pan on medium high heat, heat 2 tbsp. olive oil. Saute 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.

When ready to serve. Serve on ice if desired.

Shrimp: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. Saute the shrimp until just cooked through, about 4 minutes. Transfer to a bowl and chill.

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

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.