Seafood Trio
By: Anonymous
Published: Saturday, February 13, 2010 - 2:35pm

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

1 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. 2 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. 3 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. 4 When ready to serve. Serve on ice if desired. 5 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. 6 When ready to serve, add the lime juice and chopped mint to shrimp. Toss to combine. Serve on ice, if desired. 7 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.