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Marinated mussels with grilled squid and seaweed
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Marinated mussels with grilled squid and seaweed

Door By Dick Pieter Arkenbout, chef at the 'De Vluchthaven' brasserie in Bruinisse

Serves:
5 persons

Marinated mussels with grilled squid and seaweed

Directions for marinated mussels with grilled squid and seaweed

  1. 1. Cut the squid lengthwise, remove the innards and rinse well.

  2. 2. Save the tentacles in the freezer for use in another recipe.

  3. 3. Briefly grill the lightly oiled slices of squid on the grill or on a hot grill pan.

  4. 4. Cook the mussels in a thin-based pan to open them; then remove the mussels from their shells.

  5. 5. Chop or crumble the seaweed in a dish.

  6. 6. Add the remaining ingredients. Place a slice of squid on the preheated plates; then distribute the mussels over the plates and sprinkle lightly with fleur de sel and parsley.

Ingredients:

  • 1.5 kg Premier mussels
  • 4 small arrow squid
  • 100 ml olive oil
  • 2 cans wakame or 10 dried seaweed leaves
  • 2 limes
  • 15 olives, finely chopped
  • ¼ preserved lemon, rinsed and finely chopped
  • Fleur de sel
  • A few leaves of flat leaf parsley