Quickly fry the mussels until they are opened then remove from the pan (keep the juice).
Toss the prawns in the fry pan with a knob of butter until they just start to turn pink then remove with the mussels.
Heat a tbsp. of oil in the pan and fry the squid as hot as you can for 2 minutes then remove from the pan.
Melt the 50g of butter into the pan and toss in the vegies and flour. Cook until the flour becomes “sandy”.
Once the flour and vegies are cooked stir in the red wine and stock, bring to the boil then add all the fish back in, simmer for 2 minutes and serve.
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