Seafood is one of my great loves. Living in Central Victoria it can be difficult to come by fresh seafood although we’re lucky enough to find fresh Port Arlington mussels at our monthly farmers market. Combined with home grown ingredients, what could be better for a light summer lunch? Ingredients (serves 2) 1kg fresh mussels chilli to taste, finely chopped (I used about 1/2cm of red jalapeno) handful of flat leaf parsley, chopped juice of one lime zest of one lime, finely grated 1 large clove of garlic, finely chopped Butter for sauce and for frying (I used about a 3/4 inch piece) Method 1. Prepare all ingredients before starting 2. Clean and de-beard mussels 3. Put mussels in heavy based pot and cook covered on high heat for about 5 minutes until mussels open. You may need to add a little bit of liquid however the mussels do release a bit 4. Drain the mussels and retail the liquid, cover mussels with foil 5. Melt butter in the fry pan, fry garlic on medium heat for about 3 minutes until cooked and fragrant 6. Add the lime juice, zest, chilli, 2/3 chopped parsley and liquid from mussels. Bring to the boil 7. Serve mussels drizzled with sauce and sprinkled with extra parsley Serving note: There will be extra sauce so serve with your favourite crusty bread or rice. For something a little more paleo try cauliflower rice. What’s your favourite seafood dish?