MIXED SEAFOOD IN GARLIC BUTTER SAUCE

Ingredients:

1 (4 pc)	kg	squid (pusit lumot), cleaned, cartilage and ink sac removed
1 (20 pc)	kg	shrimp suahe, cut off whiskers
1 (40-50 pc)	kg	mussels, cleaned and debearded
3	pc	sweet corn, each piece cut into 4
1 (225 g)	bar	MAGNOLIA GOLD BUTTER SALTED
1 (52 g)	head	garlic, finely chopped
1	tbsp	sugar
1/8	tsp	iodized fine salt
1/4	tsp	pepper
1 (0.3 g)	tsp	dried parsley flakes

Procedure:

Slice squid body into rings. Set aside with head and tentacles. Keep all seafood in the chiller until use.
In a pot, boil corn in salted water until tender. Remove from pot and set aside.
In the same pot, cook mussels until shells open. Discard shells that don't open. Set aside.
In a large wok, melt butter. Add garlic and sugar, salt and pepper and sauté until garlic is tender and fragrant. Add shrimps and squid. Cook until shrimps turn orange in color and squid is tender.
Add mussels and corn. Simmer once. Sprinkle with parsley before serving.

Makes 6 servings.

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