Ingredients

• 1 Kg Mussels
• 700 g Red prawns
• 110 g Amberjack fillet
• 50 g Porro
• 1 pc Green pepper
• Extra virgin olive oil
• salt

Clean the mussels very well, collect them in a saucepan, cover them with the lid and bring them to the fire. When they have opened, remove the shells by holding a third of the molluscs in the valve. Strain the cooking liquid through a sieve lined with cotton wool.

Peel the pepper and cut into squares. Cut the leek into strips along the length. Shell the prawns, without removing the head; remove the dark bowel. Cook them in a pan with a little oil for a few seconds on each side and set them aside.

Pour a little water from the mussels into the prawn pan and bring to a boil. Heat a veil of oil in a pan, sauté the peppers for 2 ', then add the leeks and let them dry; add the water from the pan and cook for another 2 minutes, adding salt if necessary.

Finally add the shelled and mixed mussels. Cut the amberjack fillet into thin slices. Remove the pan from the heat with the mussels and place the fish slices on top of the molluscs, so that they are slightly scalded with heat, cooking very lightly. Serve with the prawns and the mussels in the shell, filling with a little oil.