158gfresh calamari rings(not squid) (already cleaned and cut into rings)
½cup dry white wine(divide into halves for cooking mussels and risotto)
200gPalm fruit extract(banga)
A sprig ofsage
Clean and Prepare the mussels:
Start by washing the mussels in salted water, scrub every dirt and filament on the outer layer. Discard any already opened mussels. Place a large pot over high heat, add some olive oil and a clove of garlic.
Once the oil is hot pour in the cleaned mussels followed by half of the dry white wine. Cover the pot with a lid and cook until all the mussels are open.
Once cooked drain the mussels and reserve the liquid for later. Let the mussels rest for a bit until cool enough to handle but not cold. Pull each mussel apart and extract the mussel meat with your fingers (You can leave one or two mussels with shells to use as garnish when serving). Set aside in a bowl for later and discard the shells.
Place a saucepan over very low heat. Pour in the liquid from the mussels and also the shrimp broth. Allow to slowly simmer while you prepare the other ingredients.
Cleaning the Shrimps:
Grab each shrimp by hand and using scissors cut a slit along the back of the shell, just a bit into the flesh also. This will expose the vein without cutting too deep into the flesh. Pull the shells off the flesh and use a skewer or a toothpick to pull out the dark vein. Discard both the shells and vein. set the shrimp in a bowl for later.
Cooking the Banga sauce:
Place a pan over medium-high heat, pour in the palm fruit extract and toss in a sprig of sage. Add the cleaned shrimp and Calamari rings with the chilli powder, salt and water. Cover with a lid and cook for 5 minutes. Remove from heat and set aside.
Making the risotto:
Place a large pan over medium-high heat. Add the chopped shallots and scotch bonnet peppers. Allow to sweat for a minute, then add the Carnaroli rice.
Continually stir and toast the rice for about two minutes, then pour in the remaining dry white wine. allow the wine to evaporate, then using a ladle pour in a few scoop of the warm stock (that was previously left to simmer on low heat). The rice will absorb most of the liquid and some will evaporate. Stir continually as you add more stock whenever it starts getting dry, do this for about 15minutes until all the stock is used up.
Pour in the mussels after adding the last scoop of stock. Stir together and just as the stock starts to dry up, add the Banga sauce with the shrimp and calamari rings. Stir everything together, then remove from heat and serve hot. Garnish with the whole opened mussels that were previously set aside.