Shred Pauls Natural Mozzarella Cheese and set aside.

Place cleaned mussels into a medium pot.  Add 2 cups of water and boil for 5-6 minutes or till all mussels have opened up. Drain and set aside. 

In a large oven-safe pan, brown both sides of zucchini slices on low heat and set aside.

Using the same pan, add 1 tsp olive oil and melt 2 tbsp butter on medium heat. Add sliced mushrooms and cook till soften.  Add diced onion and cook for another 2 minutes. Season with ¼ tsp salt and black pepper to taste. Remove from pan and set aside.

Heat the same pan on medium. Melt 1 tbsp butter and 1 tsp olive oil. Sauté prawns and squid rings for 2-3 minutes. Season with ¼ tsp salt and black pepper, then remove and set aside. Seafood only needs to be half cooked.

Pour Madeira Wine into the same pan. Scrap the bottom of the pan to deglaze and boil on high heat for 7-8 minutes till reduced by half.

Add chicken broth and boil on high heat till ¼ of its original volume remains (about 11-12 minutes).

Reduce to medium low heat. Stir in heavy cream and simmer till sauce thickens. Season with ½ tsp salt and black pepper to taste.

Return prawns, squid rings and mushroom mixture to pan. Mix well with sauce. Top with mussels and zucchini slices.

Sprinkle shredded Pauls Natural Mozzarella Cheese generously on top.

Broil in oven on high heat for 3-4 minutes till cheese has melted. 

Garnish with fresh parsley and serve warm.