Squid, Clam, and Mussel Salad is a recipe that will make our meal refreshing. Considered by many as just an appetizer, I think by enriching it with many vegetables and even legumes, it can become an excellent main course or even a one-dish meal.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Cooking time: 1 Hour
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 2.2 lbs squid
- 2.2 lbs little neck clams
- 2.2 lbs mussels
- 5.3 oz pitted Gaeta olives
- 3.5 oz carrots
- 3.5 oz fennel
- 3.5 oz red bell pepper
- to taste extra virgin olive oil
- 0.35 oz white wine vinegar
- 0.14 oz lemon juice
- to taste salt and pepper
- to taste chopped parsley
- 1 clove garlic
- 1 glass white wine
Preparation
Place a large pot on the stove with water.
When it starts boiling, drop in the squid, and allow about 50 minutes for cooking.
Meanwhile, prepare a sauté with the clams and mussels.
Put two cloves of garlic in a saucepan, along with two tablespoons of extra virgin olive oil.
After browning the garlic, add a glass of wine, and let it cook for a few minutes.
Before the liquid reduces, add the clams and mussels, and cover.
Let them cook until they are completely open.
Once they have cooled, remove the mollusks from the shell, place them in a container, and cover them with their previously filtered cooking broth.
Take the squid, slice it thinly, and place it in a large bowl.
Add all the finely chopped vegetables, so they become one with the squid.
Also add the mollusks, drained of their liquid, which you won’t discard but keep in the fridge or freezer to season a risotto, pasta…
At this point, season with olives, extra virgin olive oil, vinegar, lemon, salt, and pepper.
Mix well, and place in the refrigerator for a few hours.
Serve the Squid, Clam, and Mussel Salad cold or hot, and in any case, accompany it with toasted bread.
Notes
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