How to make
Place the butter with 2 tablespoons of olive oil over low to medium heat. Once melted, add the rosemary and orange peels and fry, until a lightly brown color is aquired.
Add the mussels, cover them with a lid and wait, until they all open up (about 2 minutes). As soon as this happens, remove them with a slotted spoon.
Pour the butter sauce into a bowl and clean the pan. Put it back on the heat (moderate to high) and pour the remaining olive oil with a spoonful or two of the butter from the bowl. Cook the shrimp on both sides, until they turn grayish to orange or white (depending on the type you use). Remove them as well.
You should also cook the Norwegian lobsters for about 2-3 minutes, depending on the size.
Finally, finish off with the calamari by cleaning the pan again and heating it over high heat with a little more olive oil and butter. You can cut the squid into slices or leave them whole. Sear them, until they aquire a golden brown color and arrange them and all the other seafood on a serving platter.
Remove the orange peels from the butter, while it is still warm and add the chopped parsley to it.
Pour this butter mixture over the seafood platter and season lightly with salt.
Serve with a quality white wine.
Enjoy your meal!
