803. CALAMARI and MUSSELS FLAVORED with BACON

500 grams fresh mussels
100ml white wine
500 grams calamari, scored or rings
3 roma tomatoes, seeded, diced
150 grams butter
3 rashers sliced bacon
½ bunch chives, chopped
3 teaspoons crushed garlic
1 spanish onion, diced
1 tablespoons olive oil


MUSSEL BUTTER: Soften butter, steam 100g. mussels with white wine.

Remove mussels from shell and finely chop.

Reduce poaching liquid by half and combine all three ingredients.

Bring a large pan to smoke point with oil, sear calamari, drop in mussels.

Add 1 tablespoon butter, garlic, onion, bacon.

Saute until mussels open, emulsify in a little butter and a squeeze of lemon.

Serve in a deep bowl, add seasoning, garnish with diced tomato and chopped chives.


courtesy of: Innovation Engineering: Quality Fishing Accessories, 56 Paringa Avenue, Somerton Park, South Australia 5044