Method

• 1.
  Discard any mussels with broken shells, or those that won’t close after they’re given a sharp tap on the bench.
• 2.
  Place a large, deep saucepan over high heat, add the mussels and 2 tablespoons water, then cover the pan and cook for 2-3 minutes, shaking the pan and giving them a good stir after about 1 minute, removing them as they open. Cover again and cook for a further minute or until all the mussels have opened. Remove from heat, then drain and allow to cool. Once cool enough to handle, remove mussels from shells and transfer to a large bowl. Cover and set aside.
• 3.
  Meanwhile, slice squid tubes into 1cm rings and halve bunches of tentacles lengthways if large. Heat 1 tablespoon oil in a large frypan over high heat. Add half the squid and cook, stirring, for about 2 minutes until lightly caramelised and cooked through. Season well with sea salt and freshly ground black pepper, then transfer to a plate and allow to cool. Repeat with the remaining oil and squid.
• 4.
  Cut a small cross in the base of each tomato. Blanch in a large saucepan of boiling water for 20 seconds, then plunge in a bowl of iced water for 30 seconds. Peel the tomatoes, then quarter and remove seeds. Slice into strips, then place in the bowl with the mussels.
• 5.
  Add the prawns, squid, parsley, red onion, capsicum and spring onion to the bowl of mussels, then gently toss to combine. Cover and chill for at least 15 minutes – you can chill the salad at this point for up to 2 hours.

• 6.
  For the vinaigrette, whisk the extra virgin olive oil, sherry vinegar and garlic together with some sea salt and freshly ground black pepper to taste.
• 7.
  Pour the vinaigrette over the salad and toss gently to combine. Serve the chilled seafood salad with crusty bread if desired.