500 g of fresh mussels
4 tablespoons of olive oil
1/4 cup of white wine
500 g of fish cubes (such as cod, haddock)
400 g of medium-sized prawns
500 g of squid rings
1 cup of onion slices
1 1/2 cups of chopped fresh parsley
3 tablespoons of chopped fresh dill
Mayonnaise Sauce
1 cup of mayonnaise
2 tablespoons of heavy cream
2 tablespoons of lemon juice
1/2 cup of olive oil
Salt and black pepper to taste
500 g of fresh mussels
4 tablespoons of olive oil
1/4 cup of white wine
500 g of fish cubes (such as cod, haddock)
400 g of medium-sized prawns
500 g of squid rings
1 cup of onion slices
1 1/2 cups of chopped fresh parsley
3 tablespoons of chopped fresh dill
Mayonnaise Sauce
1 cup of mayonnaise
2 tablespoons of heavy cream
2 tablespoons of lemon juice
1/2 cup of olive oil
Salt and black pepper to taste
With a knife, clean the mussel shells, wash them, and place them in a pot
Drizzle with 1 tablespoon of olive oil and add white wine
Cover the pot and cook until the shells open
Shake the pot occasionally to help the shells open
Discard any shells that do not open
Remove the mussels from their shells and reserve
In a frying pan, quickly sauté the fish in 1 tablespoon of olive oil
Repeat the process with the prawns and squid separately
Make the mayonnaise sauce: beat the mayonnaise with heavy cream
Add lemon juice and olive oil and mix well
Season with salt and black pepper to taste, then reserve
Assembly: place the cold fish and seafood in a bowl and add onion, parsley, and dill
Drizzle with the mayonnaise sauce and gently mix until all ingredients are coated
Serve chilled
