One of Mary Wilson's starters on the RTÉ One series 'The Restaurant'.


  • 4 medium-sized squid
  • 1 kg mussels (scrubbed and cleaned)
  • 3 tblsp olive oil
  • 2 cloves of garlic (peeled and crushed)
  • 1 medium spanish onion (peeled)
  • pinch of chilli
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 tblsp dried oregano
  • 1 tblsp red wine vinegar
  • 1 tin chopped tomatoes
  • 4 tblsp chopped flat leaf parsley
  • 1 french stick


  • Put the oil in a heavy based frying pan and toss in the crushed garlic, cook for about 30 seconds.
  • Dice the onions finely and stir in with the garlic.
  • Cook for 2-3 minutes until they are soft but not browned.
  • Stir in the chilli, bay leaf, fresh thyme and oregano and leave to sauté gently for about 15 minutes.
  • Clean the squid and cut into rings, stir into the frying pan and cook for another 5 minutes.
  • Add the vinegar and tomatoes and bring to the boil, reduce the heat and simmer for about 40-50 minutes until the squid is tender.
  • Next stir the cleaned mussels into the pot and cover the pan with a lid or large plate.
  • Leave until all the mussels have opened and discard any that have not.
  • Remove from the heat and stir in the fresh parsley and serve with some rustic French stick.