:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/UCWXLEXUVVA6HBO2JGYRO7UF74.jpg)
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/edf7fc66-4164-4c28-9827-cff66f1fa919.png)
Ingredients
- 2tbs butter, softened
- 1tbs parsley, chopped
- 1tbs chives, chopped
- 1tbs dill, chopped
- 2 garlic cloves, minced
- 1 lemon, juiced
- 1tsp veg oil
- 450g fresh squid, cleaned and chopped
- 300g fresh mussels
- Salt and pepper
- To serve: 1 sourdough baguette
- In a bowl, combine the softened butter, chopped parsley, chives, dill, minced garlic and lemon juice. Mix well until all the ingredients are incorporated. Season with salt and pepper. Set aside.
- Heat the veg oil in a large frying pan over medium heat. Add the squid to the pan and cook for two minutes, or until it becomes opaque and lightly browned. Remove the squid from the pan and set aside.
- In the same pan, add the mussels and cover with a lid. Cook for four minutes, or until the mussels have opened. Discard any mussels that haven’t opened.
- Return the cooked squid to the pan with the mussels. Stir them together gently to combine. Add the herb butter sauce to the pan and stir until the butter has melted and coats the seafood. Cook for an additional two minutes, allowing the flavours to merge together. Taste and adjust the seasoning with salt and pepper if needed.
- Serve the squid and mussels with the herb butter sauce in a large serving dish with some crusty fresh bread
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/edf7fc66-4164-4c28-9827-cff66f1fa919.png)
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/CXHWZGGIXRHG5AXI74KPCD3OSI.png)