Seafood Salad (Insalata di Mare)

This is a perfect dish to serve on Christmas Eve…..it contains 3 of the 7 fishes required in one dish!  This recipe was inspired by a Soprano’s family cookbook recipe.

INGREDIENTS:

2 lbs. Mussels, Cleaned

2 lbs. Shrimp, Shelled & Deveined

1 lb. Calamari, Cleaned & Cut into ½” Rings

¾ Cup Celery, Thinly Sliced

¾ Cup Green Olives, Pitted and Sliced

¼ Cup Hot Cherry Peppers, Diced

½ Cup Extra Virgin Olive Oil

3 Tbsp. Fresh Lemon Juice & 2 Tbsp. Fresh Parsley, Chopped

2 Garlic Cloves, Minced & 2 Lemons, Cut into Thin Slices

Salt & Pepper to Taste

 

DIRECTIONS:

In a large pot, bring 1 cup of water to a boil, add the mussels, cover and steam until the mussels open, approx. 8-10 minutes.  Separately, boil the shrimp in a pot of salted water, for approx. 3 minutes (until the shrimp are just cooked through).  Remove the shrimp and place in an ice water bath.  In the same pot, boil the calamari and cook for approx. 1 minute, until just opaque.  Drain and place in the ice water bath.  In a large bowl, combine the cooked seafood and all other ingredients.  Add salt and pepper to taste.  Cover and refrigerate for 1-2 hours before serving (or longer if possible).  

SECONDI PIATTI: CARNE E PESCE - SEAFOOD SALAD

(INSALATA DI MARE)

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