Marinated Seafood Platter with Mussels and Grilled Octopus
This marinated seafood platter is great for serving when entertaining as much of the prep work is done the day before.
- Serves: 8-10 |
- Difficulty: moderate
- Prep Time : 40 mins |
- Cook Time : 3:30 hours
1 kg mussels, cleaned
3 medium onions, sliced
2 carrots, peeled and chopped
2 leeks, sliced and washed
2 sticks celery, sliced
3 cloves garlic, peeled and sliced
10 sprigs thyme
1/3 C parsley, chopped
1 C (250 ml) dry white wine
*note: reserve the cooking liquid for octopus
1 kg octopus tentacles, cleaned and cooked for 2 hours in reserved mussel stock
1 C (250 ml) olive oil
2 garlic cloves, peeled and minced
¼ C (60 ml) fresh mint leaves
juice and zest of 2 lemons
1 small chilli, deseeded and thinly sliced
black pepper, freshly ground
2 red peppers, deseeded
Oven Dried Tomatoes
200 g punnet of cherry tomatoes, sliced in half
1 tsp (5 ml) Maldon salt
2-3 baby Cos lettuce heads
2-3 lemons, halved and charred on a hot grill
Heat the butter in a large saucepan. Add the sliced onion, carrot, leek, celery and garlic and cook over gentle heat for 5 minutes. Add the thyme and parsley.
Add the mussels and pour in the wine, allow to steam until all of the mussel shells have opened (discard any that do not open).
Remove the mussels from the cooking liquid. Reserve the mussel stock for cooking the octopus.
Place the octopus in a heavy-based saucepan, cover with the reserved mussel stock, add the olive oil and white pepper and bring to the boil.
Reduce the heat and simmer for 3-4 hours, until the octopus is tender.
Once all of the seafood has been cooked, set aside and prepare the marinade.
Mix all of the ingredients together. Pour over the mussels and the octopus and then cover and refrigerate. This is best done 1 day in advance so that the seafood absorbs all the flavour.
Slice the peppers into quarters and deseed. Dress with olive oil and salt. Place under a hot grill until charred.
Oven Dried Tomatoes
Preheat the oven to 70 ºC.
Toss the sliced cherry tomatoes in the olive oil and salt to coat. Spread out on a baking tray and then place into the oven to slowly dry for about 2 hours.
When ready to assemble remove the mussels and octopus from the marinade and reserve the marinade.
Cut the cos lettuce heads in half and brush with olive oil. Place face down on a hot grill until nicely charred.
Arrange the marinated seafood, cos lettuce, peppers, tomato compote and fresh basil on a serving platter. Serve the reserved marinade on the side, as a dressing.