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Grilled Octopus and Mussels


1 medium sized octopus
Fresh parsley bunch
2 Tbsp. extra virgin olive oil
4 garlic cloves, smashed
1⁄2 tsp. lemon zest
6 mussels, scrubbed and cleaned
Fresh endive
1 tsp. diced celery
1 tsp. diced tomatoes
Fresh microgreens
Fresh lime juice


Poach octopus in cork bouillon for 1 1⁄2 hours
Remove octopus and let cool
Separate the tentacles and season with 1⁄2 parsley bunch, 1 Tbsp. olive oil, garlic, salt, pepper and lemon zest
Place mussels and octopus on very hot grill for 4-5 minutes, until mussels open. Discard any mussels that remain closed
Season endive and microgreens with lime, salt, pepper and olive oil
Place 4 endive leaves along the corners of a square plate
Shell mussels but do not discard the shells
Toss mussels and octopus with celery, tomatoes, remaining olive oil, salt, pepper, lime juice and remaining parsley
Place 1⁄2 mussel shell on each endive leaf and top with one mussel per shell
Place microgreens in center of plate and top with octopus
Garnish with seasoned parsley leaves

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