Step 1
Bring 1 cup of water to a boil in a large, lidded pot over high heat. Add the mussels, cover and cook for 3-4 minutes. Using a slotted spoon, remove the mussels and refrigerate, reserving the cooking liquid.
In a small bowl, whisk together the remaining 125ml (½ cup) lemon juice, olive oil, garlic, soy sauce and gochujang. Give it a taste – it should be fresh, zesty, and a little spicy.
Step 2
In a second pot, fill it ⅔ full of cold water. Stir in 125ml (½ cup) lemon juice, a pinch of salt and the bay leaf. Strain the reserved mussel cooking liquid through a fine sieve into the pot. Add the calamari/octopus and prawns, then bring to a simmer over medium-high heat. Cook gently once simmering, just until the seafood is opaque yet still perfectly firm (check after 7-8 minutes). Strain thoroughly into a bowl and refrigerate until cool.
Step 3
In a small bowl, whisk together the remaining 125ml (½ cup) lemon juice, olive oil, garlic, soy sauce and gochujang. Give it a taste – it should be fresh, zesty, and a little spicy.
Step 4
Pick most of the mussels from their shells, leaving some on the half-shell for visual appeal. Combine the mussels, calamari/octopus and prawns in a large bowl. Pour the dressing over the seafood and toss well, then finish with the sesame seeds.
Step 5
On a large serving plate, arrange the fennel and celery slices, parsley and some of the reserved fennel fronds, and top with the seafood. Mix well before serving.
