Insalata di Mare Seafood Salad
A vibrant Italian cold seafood salad with shrimp, squid, and mussels dressed in lemon, olive oil, and fresh parsley. Plan ahead: the salad must chill at least 30 minutes before serving.
Ingredients
- 12 oz large shrimp, peeled deveined
- 12 oz cleaned squid (calamari), cut into rings
- 1 lb fresh mussels, scrubbed
- 1/2 cup dry white wine
- 4 garlic cloves, thinly sliced
- 2 celery stalks, thinly sliced
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1 tsp lemon zest
Instructions
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1
Bring a large pot of salted water to a boil. Add 12 oz cut into rings cleaned squid (calamari) and cook until just tender, about 2 minutes. Remove with a slotted spoon and place in a large bowl of ice water. Add 12 oz peeled deveined large shrimp to the same boiling water and cook until pink and curled, 2 to 3 minutes, then transfer to ice water.
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2
In a wide saucepan over medium-high heat, combine 1/2 cup dry white wine and 1 lb scrubbed fresh mussels. Cover and steam until mussels open, 4 to 5 minutes. Discard any that do not open. Remove meat from shells and strain, reserving 2 tablespoons of cooking liquid.
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3
Drain shrimp and squid from ice water and pat dry. Confirm shrimp reach an internal temperature of at least 145 degrees F (63 degrees C).
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4
In a small bowl whisk together 1/4 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 4 thinly sliced garlic cloves, 1 tsp lemon zest, 1/2 tsp red pepper flakes, 1 tsp kosher salt, and the reserved mussel cooking liquid.
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5
Combine shrimp, squid, mussels, and 2 thinly sliced celery stalks in a large bowl. Pour dressing over and toss well. Fold in 1/4 cup roughly chopped fresh flat-leaf parsley.
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6
Cover and refrigerate at least 30 minutes. Taste and adjust salt and lemon before plating.