Step 1

Put 100ml water in a large pan. Tear the stalks from the parsley (reserve the leaves for the salsa) and add to the pan with a couple of black peppercorns. Bring to the boil, add the mussels, cover and cook for 5 minutes, shaking the pan until all shells have opened. Remove mussels with a slotted spoon, discarding any that haven’t opened. Add the prawns and squid to the pan, cook for 2 minutes or so until both are cooked. Remove with a slotted spoon.

Step 2

Boil the liquor in the pan until reduced by half, then spoon about 3 tablespoons of it (avoid the pepper and stalks, and discard remaining liquor) into a bowl and cool. Whisk the avocado oil and lime juice into the reserved cooking liquor. Season and stir in the shallot.

Step 3

Shell the mussels, toss with the prawns and squid. Cover and chill.

Step 4

To make the salsa, put the zest, garlic and chilli in a blender and whizz until chopped. Add the mint and reserved parsley leaves and whizz to make a fine mixture.

Step 5

Toss together the seafood and shallot dressing, then gently fold in the rocket. Divide between serving bowls and spoon over some lime and chilli salsa.