Insalata di Mare

Ingredients

• ½ lb Live mussels, cleaned and debearded
• ¾ lb Large shrimp, peeled and deveined
• ½ lb Squid (calamari), cleaned and cut into rings
• ⅓ cup Fresh lemon juice
• ½ cup Extra virgin olive oil
• 3 whole Garlic cloves, minced until pencil-tip size
• ⅓ cup Fresh flat-leaf parsley, chopped into 1/4-inch pieces
• ¼ tsp Red pepper flakes

Instructions

1. 1

   Place a colander (a bowl with holes) in your sink. Rinse each mussel under cold running water, rub the shell with your fingers to remove any grit, and place it in the colander. Discard any mussels with broken shells or ones that don't close when tapped.

2. 2

   Pat the shrimp dry with paper towels by laying them on a clean towel and gently pressing down, so they cook evenly and don't splatter.

3. 3

   Pat the squid rings dry with paper towels using the same gentle pressing motion, since moisture prevents proper browning.

4. 4

   In a small bowl, whisk together the lemon juice, olive oil, minced garlic, red pepper flakes, and a pinch each of salt and pepper until the mixture looks uniform and slightly cloudy.

5. 5

   Fill a large pot with water until it reaches 2 inches from the top and bring to a boil over high heat, about 8 minutes, watching for large bubbles breaking the surface.

6. 6

   Carefully place the mussels into the boiling water and cover the pot with a lid. Cook for 4 minutes until the mussel shells open wide, then remove with a slotted spoon (a spoon with holes) into a bowl.

7. 7

   Discard any mussels that did not open, as they are not safe to eat. Let the opened mussels cool for 2 minutes, then remove each mussel meat from its shell using a small fork and place in a large mixing bowl.

8. 8

   Return the water to a boil over high heat. Add the shrimp and cook for 2 minutes, stirring once halfway through with a wooden spoon, until the shrimp turn bright pink and opaque throughout.

9. 9

   Remove the shrimp with a slotted spoon and place them in the mixing bowl with the mussels. Let them cool for 1 minute.

10. 10

    Return the water to a boil over high heat. Add the squid rings and cook for 1 minute, stirring gently once, until they turn opaque and curl slightly (overcooking makes them tough).

11. 11

    Remove the squid with a slotted spoon and place it in the mixing bowl with the mussels and shrimp.

12. 12

    Pour the lemon-oil dressing over the seafood in the bowl and stir gently with a wooden spoon for 30 seconds until all the seafood is evenly coated.

13. 13

    Cover the bowl loosely with plastic wrap or aluminum foil and refrigerate for 10 minutes so the flavors blend together.

14. 14

    Remove the bowl from the refrigerator and stir the salad once more to redistribute the dressing, ensuring every piece is coated.

15. 15

    Divide the insalata di mare evenly among four bowls or plates, spooning extra dressing from the bottom of the bowl over each serving. Sprinkle the chopped parsley evenly over the top of each bowl.

Tools you’ll need

• Large pot
• Colander
• Paper towels
• Small mixing bowl
• Whisk
• Large mixing bowl
• Wooden spoon
• Slotted spoon
• Small fork
• Plastic wrap or aluminum foil
• Four serving bowls or plates

More recipes like this

• 

  Ghanaian Fufu with Light Soup

  50 min

• 

  Pierogi z Kapustą i Grzybami

  90 min

• 

  Barley and Mushroom Bowl with Crispy Shallots

  45 min

• 

  Tanjia Marrakchia

  90 min