Insalata Di Mare Recipe

Rinse mussels and clams under cold water, discard any with broken shells or that do not close when tapped. Pat all seafood dry. If squid tubes are large, slice into 1/2-inch rings; leave tentacles whole. If shrimp are unpeeled, peel and devein.

Thinly slice the celery and red onion. Halve cherry tomatoes if using. Finely chop the parsley and mince the garlic.

Make poaching liquid

In a large wide pot, combine water, white wine, bay leaves, peppercorns and coarse salt. Bring to a gentle simmer over medium heat (do not boil vigorously).

Cook clams and mussels

Add clams and mussels to the simmering liquid, cover and cook for 4–6 minutes, or until shells open. Using a slotted spoon remove opened shellfish to a bowl; discard any that remain closed. Reserve the cooking liquid for later.

Cook squid, shrimp and scallops

Bring the reserved poaching liquid back to a gentle simmer. Add squid and cook 1–2 minutes until opaque and just tender. Using a slotted spoon transfer squid to a bowl with the shellfish. Add shrimp and scallops to the simmering liquid and cook 1–2 minutes until shrimp are pink and scallops opaque. Do not overcook. Remove to the bowl with the other seafood. Allow seafood to cool to room temperature in the bowl and then chill briefly (about 15–20 minutes) or use at cool but not icy temperature.

If desired, you may reserve 100–150 ml of the strained poaching liquid, cool and add a tablespoon or two to the dressing later to deepen flavor. Strain the remaining poaching liquid and discard solids.

In a small bowl, whisk together extra-virgin olive oil, lemon juice, minced garlic, chopped parsley, red pepper flakes, sea salt and freshly ground black pepper until emulsified. If using reserved cooled poaching liquid, whisk 1–2 tablespoons into the dressing to taste (reduce salt if you add it).

In a large mixing bowl, combine the cooled seafood (mussels removed from half their shells if preferred), sliced celery, thinly sliced red onion and halved cherry tomatoes. Pour the dressing over the seafood and vegetables and gently toss to coat thoroughly.

Taste and adjust seasoning with salt, pepper or additional lemon juice as needed. Let the salad rest in the refrigerator for at least 20–30 minutes to allow flavors to meld (can be served at just-chilled or room temperature).

Transfer to a serving platter, garnish with additional chopped parsley and lemon wedges. Serve as an appetizer with crusty bread.