1.Make salsa verde. Combine parsley, mint, basil, garlic, capers, anchovies, olive oil, vinegar and mustard in a medium bowl; season to taste.
2.Shell and devein prawns leaving tails intact. Combine prawns, scallops and octopus in large bowl with half the salsa verde.
3.Scrub mussels, remove beards; cook mussels on heated oiled barbecue plate (or grill or grill pan) until mussels open (discard any that don’t). Remove from heat.
4.Add prawn mixture to heated oiled barbecue plate; cook, turning, until mixture is cooked.
5.Serve seafood on spinach; drizzle with remaining salsa verde.
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