This is a simple classic Italian seafood salad. The key here is lightly simmering/cooking the seafood in rich, flavorful white wine mussel broth.
Pro Tip: marinating shrimp in baking soda and salt improves texture giving it a nice bite!
1 bag of mussels
1 pound of shrimp chopped into bite size pieces
1 pound bay scallops
½ pound cleaned squid
1 head radicchio
2 large lemons and zest
1 bunch parsley
Few stalks of celery dices
1 Red Pepper, finely diced
1 shallot, finely sliced
1 Bulb fennel
1-2 cups white wine
1 cup olive oil
In a bowl, toss shrimp with salt and baking soda and refrigerate for 30 minutes.
In a large pan, heat 2 crushed cloves of garlic in oil over medium heat until golden, about 4 minutes. Add 1 cup of wine and 1 cup of water and bring to a simmer over high heat.
Add mussels, cover, and cook until all mussels have opened. Transfer mussels to a large bowl and set aside.
Add 1-2 cups cold water to mussel-steaming liquid, along with 3 tablespoons lemon juice.
Add shrimp, scallops, and squid to poaching liquid and set over medium-high heat until no longer translucent.
Transfer shrimp and squid to a large bowl, then set aside. Strain poaching liquid and set aside
Pick most mussels from their shells, leave a few still in the shell. Cut shrimp into bite size pieces.
In a bowl, combine parsley, remaining lemon juice, lemon zest, remaining olive oil. Make sure to combine well!
In a large bowl, combine scallops, shrimp, squid, shelled mussels, and dressing. Season with salt and pepper and toss… Mix in shell-on mussels as well. This can sit in fridge for few days no problem. Typically taste better the day after it’s made.
When ready to serve, add celery, red pepper and thinly sliced fennel, chopped parsley and toss well. Season with salt and pepper and chill for 30 minutes before serving. I like to serve it over a bed of radicchio