Mussel and squid hotpot

by Ed Halmagyi


  • 2 red onions, thickly sliced
  • 2 sticks celery, diced
  • 4 cloves garlic, sliced
  • 2 tsp baby capers
  • 2 Tbsp extra virgin olive oil
  • 1kg mussels
  • 1 cup white wine
  • 4 tomatoes, diced
  • 400g squid, sliced
  • salt flakes and freshly-milled black pepper
  • lemon wedges, to serve


1 Sauté the onion, celery, garlic and capers in olive oil in a saucepan over a moderate heat for 5 minutes until well softened, then add the mussels and wine and cook until the shells have opened. If any fail to open, prise them with a knife.
2 Mix in the tomatoes, and squid, simmer briefly, then season with salt and pepper. Serve with lemon wedges.