Ingredients:
• 4 Northern Ireland spring onions, trimmed
• 150g unsalted butter, cut into 1cm cubes
• 450g mixed local seafood, such as large raw peeled prawns, 2cm smoked haddock and salmon diced and 3cm monkfish tail fillet strips
• 150g small mussels, scrubbed clean
• 120ml dry white wine
• 3 tbsp whipping cream (optional)
• 2 plum tomatoes, peeled, seeded and roughly diced
• 2 soda farls, cut in half and stamped into 10cm rounds with a cutter
• 2 tbsp snipped fresh chives
• Salt and freshly ground black pepper

Method:
• Preheat the grill to high
• Finely chop the spring onions, keeping the white and green parts separate
• Melt one tablespoon of the butter in a large sauté pan with a lid
• Add the white of the spring onions and cook for 1 minute while stirring
• Add the seafood and mussels, increase the heat and fry for 1 minute
• Add the wine, remaining spring onions and season.  Cover and cook for a minute or two until the mussels are just open
• Add he cream, tomatoes and remaining butter, shaking gently to combine all the butter
• Toast the soda bread and place each one in the centre of a warmed serving plate
• Spoon over the seafood and sprinkle over the chives to serve.