Squid And Mussel Salad Recipes

ITALIAN SEAFOOD SALAD (INSALATA DI MARE) RECIPE

Italian Seafood Salad (Insalata di Mare) Recipe image

Italy's classic light, bright salad of gently cooked and marinated seafood, including shrimp, squid, scallops, and mussels, with lemon juice, olive oil, parsley, and subtle spices.

Provided by Daniel Gritzer

Categories Appetizers and Hors d'Oeuvres Salads

Time 1h40m

Yield 6

Number Of Ingredients 17

Ingredients

1/2 pound (225g) dry-packed bay or sea scallops, cut into 1/2-inch pieces
2 teaspoons grated zest and 1 cup (240ml) juice from 8 to 10 lemons, divided
1 pound (450g) large shrimp, peeled and deveined
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon baking soda
4 medium cloves garlic, 2 crushed and 2 minced, divided
1/2 cup plus 1 tablespoon (135ml) extra-virgin olive oil, divided
2 pounds (1kg) mussels, de-bearded and scrubbed (see note)
5 whole peppercorns
2 bay leaves
1 pound (450g) cleaned squid bodies and tentacles, bodies cut into 1/2-inch rings and large tentacles halved lengthwise
1/4 cup packed minced flat-leaf parsley leaves and tender stems (3/4 ounce; 20g)
Dash cayenne pepper
Dash ground coriander seed (optional)
Freshly ground black pepper
2 stalks celery, sliced thinly on the bias (6 ounces; 170g)
1/2 cored and peeled fennel bulb, cut lengthwise into quarters, then sliced thinly on the bias (4 ounces; 115g)

Steps:

Meanwhile, in a medium bowl, toss shrimp with salt and baking soda and refrigerate for 30 minutes.
Pick all but 10 mussels from their shells, discarding shells. Cut shrimp in half lengthwise down the middle. In a medium bowl, combine parsley, remaining 1/2 cup (120ml) lemon juice, lemon zest, remaining 1/2 cup (120ml) olive oil, remaining 2 minced cloves garlic, cayenne pepper, and coriander seed (if using). Whisk well.

Nutrition Facts : Calories 604 kcal, Carbohydrate 19 g, Cholesterol 364 mg, Fiber 1 g, Protein 63 g, SaturatedFat 5 g, Sodium 1341 mg, Sugar 1 g, Fat 29 g, ServingSize Serves 4 to 6 as an appetizer, UnsaturatedFat 0 g

SQUID AND MUSSEL SALAD

Squid and Mussel Salad image

Categories Salad Shellfish Appetizer Low Fat Quick & Easy Mussel Squid Fennel Spring Summer Healthy Endive Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 13

Ingredients

1 lb cleaned squid, bodies and tentacles separated but left whole
1 lb cultivated mussels
2 tablespoons cider vinegar
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon extra-virgin olive oil
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 large fennel bulb (sometimes called anise; 8 oz), trimmed, cored, and thinly sliced crosswise
1/2 medium red onion, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
12 Belgian endive leaves

Steps:

Plunge squid into a large saucepan of boiling water, then remove pan from heat and let stand, stirring once or twice, 1 1/2 minutes. Drain squid in a colander and cool. Cut squid bodies crosswise into thin slices and halve tentacles crosswise.
Scrub mussels and rinse well, then cook in a 5- to 6-quart heavy pot over moderately high heat, covered, until shells are opened, 4 to 6 minutes, checking frequently after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.) Cool mussels, then remove from shells.
Whisk together vinegar, citrus juices, oil, garlic, salt, and pepper in a bowl and add squid, mussels, fennel, onion, and parsley, tossing to combine.
Serve salad on endive leaves.

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