Insalata di Mare
Cold seafood, hot lemon
Italian seafood salad: poached squid, shrimp and mussels dressed simply with lemon, garlic, parsley and olive oil, served cool.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 6 servings
Ingredients
- 1 lb squid, cleaned and cut into rings
- 1 lb shrimp, peeled
- 2 lbs mussels, scrubbed
- 2 lemons, juiced
- 3 garlic cloves, minced
- 1 cup parsley, chopped
- ⅓ cup extra-virgin olive oil
Instructions
- 01
Poach gently. Simmer the squid in salted water for 2 minutes, then shock in ice water. Repeat with shrimp for 90 seconds.
- 02
Steam the mussels. Steam until they open, then pull the meat from the shells.
- 03
Dress warm. Toss the seafood with lemon, garlic and oil while still slightly warm so it absorbs.
- 04
Rest and serve. Chill one hour, add parsley and serve cool — not refrigerator-cold.
Larry’s rule: Squid cooks in two minutes or two hours. Anything in between is a rubber band.