Downtown Greenville: Overcast, fog, 48.2 °F

9:22 pm

Insalata di mare (seafood salad)

Servings: 
6
Ingredients: 
  • 1 lb. mussels (cleaned)
  • 2 stalks celery
  • 1⁄2 onion (cut in half)
  • Bay leaf
  • 1 tsp. peppercorns
  • 2 Tbs. salt
  • Juice of 2 lemons
  • 1 lb. jumbo shrimp
  • 1⁄2 lb. calamari
  • 3 cloves garlic, finely chopped
  • 1 tsp. oregano
  • 1⁄4 cup red wine vinegar
  • 1⁄2 cup extra virgin olive oil
  • 1⁄2 cup chopped flat Italian parsley
Directions: 

Prepare an ice bath in a large bowl with one half ice and one half water. Steam mussels for three minutes and chill. Fill a large pot with water and bring to a boil. Place celery stalks (cut into quarters), onion, bay leaf, peppercorns, salt, and juice of half a lemon in the pot and let boil for five minutes. Add shrimp and boil for two minutes, then add calamari and boil leaf, peppercorns, salt, and juice of half a lemon in the pot and let boil for five minutes. Add shrimp and boil for two minutes, then add calamari and boil for an additional minute. Drain and place into the ice bath to chill.

Dressing: In a bowl, add garlic, oregano, vinegar, remaining lemon juice, and salt and pepper to taste. While whisking the ingredients, slowly pour in olive oil. Toss the seafood into the bowl, add parsley, and mix well.