Lemon-Soaked Seafood
Salad
Serves 6
Ingredients:
3 pounds mussels, scrubbed, beards removed
1/2 pounds clams or cockles
1 tablespoon plus 1/2 teaspoon salt
1 cup extra-virgin olive oil
1 pound baby octopus, beaks removed
1 pound large shrimp, shelled and deveined
1 pound cleaned squid, bodies cut into rings and tentacles halved
1/4 cup plus 1 tablespoon fresh lemon juice (from 2 small lemons)
1 teaspoon Dijon mustard (optional)
1/2 teaspoon freshly ground black pepper
2 tablespoons minced Italian parsley
Preparation:
Soak the mussels and clams in cool water to cover with 1 tablespoon of the
salt for 30 minutes. Drain and rinse. Place in a 4 quart sauté pan
with 2 tablespoons of the olive oil and 1 cup of water and cover. Cook over
medium-high heat for 12 minutes, or until open, then shell and place on a serving
platter.
Strain the mussel and clam cooking juices through a cheesecloth-lined sieve
into a 2-quart sauté pan. Add the octopus and cook over medium heat,
uncovered, for 25 minutes, adding water if needed. Add the shrimp and squid
and cook for 3 minutes, or until they change colour. Using a slotted spoon,
remove the octopus, shrimp, and squid to the serving platter with the mussels
and clams.
In a bowl, mix the remaining 3/4 cup plus 2 tablespoons of olive oil, the remaining
1/2 teaspoon of salt, the lemon juice, mustard, pepper, and parsley. Toss with
the warm
seafood and cool to room temperature, then refrigerate for 2 hours and serve. (Micol
Negrin, Rustico Regional Italian Country Cooking, 2002)
|