Cook the octopus in salted water and slice it in thin slices, on low heat sauté the octopus with the chopped garlic and spring onion in olive oil add shells and thyme, grate the lemon and squeeze the juice on to the mussels and toss well. Add the wine and reduce completely. Next, prepare the compote. In a small pan reduce all the ingredients until thickened and drizzle around the octopus.

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