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Thursday, June 20, 2024

Lemon-Soaked Seafood Salad
Serves 6


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


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)

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