1 cup Pauls Natural Mozzarella Cheese, shredded
15 oz mussels, debearded and cleaned
1 small zucchini, sliced
2 tbsp olive oil, divided
3 tbsp unsalted butter, divided
14 oz brown mushrooms, sliced
1 yellow onion, finely diced
1 tsp salt, divided
Black pepper to taste
12 tiger prawns, washed, deshelled and deveined
2 fresh squids, washed and cut into rings
1 ½ cups Madeira Wine
1 ½ cups chicken broth
½ cup heavy cream
Fresh parsley for garnishing
Yield: 4 servings

1.Shred Pauls Natural Mozzarella Cheese and set aside.
2.Place cleaned mussels into a medium pot. Add 2 cups of water and boil for 5-6 minutes or till all mussels have opened up. Drain and set aside.
3.In a large oven-safe pan, brown both sides of zucchini slices on low heat and set aside.
4.Using the same pan, add 1 tsp olive oil and melt 2 tbsp butter on medium heat. Add sliced mushrooms and cook till soften. Add diced onion and cook for another 2 minutes. Season with ¼ tsp salt and black pepper to taste. Remove from pan and set aside.
5.Heat the same pan on medium. Melt 1 tbsp butter and 1 tsp olive oil. Sauté prawns and squid rings for 2-3 minutes. Season with ¼ tsp salt and black pepper, then remove and set aside. Seafood only needs to be half cooked.
6.Pour Madeira Wine into the same pan. Scrap the bottom of the pan to deglaze and boil on high heat for 7-8 minutes till reduced by half.
7.Add chicken broth and boil on high heat till ¼ of its original volume re