Add the water, wine and lemon
juice to a medium frying pan and bring to the boil. Slice squid into neat rings and
add to frying pan, cook for 5 minutes. Remove from heat and leave to cool
in pan juices. Drain the squid and arrange on
serving plate with the mussels, cucumber, parsley and orange zest. Dress salad with combined walnut
oil, vinegar and lime juice.