Here is the resulting mash-up recipe.
PRAWNS,CALAMARI/SCALLOPS,LEFTOVER MUSSEL SAUCE WITH PASTA
Ingredients:
½ pound calamari or scallops
½ pound prawns, shelled and cleaned
½ pound linguine
leftover mussel sauce *** (see below)
1 tablespoon capers
basil, chiffonaded
kosher salt & fresh ground black pepper
juice and zest of ½ lemon
sourdough baguette
Instructions:
Cook linguine in salted water, till al dente
Slice calamari into rounds, using tentacles too.
Warm leftover mussel sauce to bubbling, and add capers.
Add prawns and calamari or scallops to the hot sauce, and cover and cook for 3-5 minutes, till prawns and calamari/scallops are cooked through.
Adjust seasoning with salt and pepper to taste.
Drain pasta, and mix sauce, with prawns and calamari/scallops
Add lemon juice and zest to dish.
Garnish with chiffonaded basil and serve with sourdough baguette.
** Mussels in Sauce:
Ingredients:
medium onion, fine chopped
5-6 peeled garlic cloves, fine chopped
2-3 Roma tomatoes, finely chopped
.70g, (.020 oz) Spanish Saffron, smashed up
3 tablespoons butter
couple of dashes of olive oil
fresh ground black pepper
most of a bottle of Vermouth
package of fresh chives
Assembly:
In a large pot, melt butter and olive oil together over low heat. Add the smashed up saffron, and let it bloom for 5-10 minutes. Add garlic and onion, and cover, letting all ingredients soften. Then add the pepper and tomatoes, and some of the Vermouth. Cover and let cook for about 5 minutes. Stir at times, until veggies are soft, and all is saffron color. Check mussels are all alive, discarding any that are open and refuse to close (that will teach them to obey). Add the rest of the Vermouth, bring to a boil, and add mussels, covered. Chop chives finely, and put over mussels. Mix mussels with all veggies and saffron mixture, adjusting seasoning (maybe some kosher salt) to taste, and serve with sliced or torn baguette.