Cut the octopus into smaller pieces and boil in salted water. (After boiling this will become about 300g of octopus.)
Boil the mussels, in salted water for about 5 minutes. When the mussel shells open, remove the outer shell. (After cooking, when cleaned there should be about 100g of mussels)
In a deeper bowl combine the octopus, prawns and mussels and sprinkle with Vegeta Gourmet Stock Powder and lemon juice.
Combine the cooking cream with pureed tomato, mayonnaise, salt, pepper, lemon juice, cognac and black and red caviar. Mix through and pour over the prepared seafood.
Prepared salad can be served sprinkled with chopped parsley and served as a cold entrée.
Only use the mussels which have opened. Dispose any unopened mussels.