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.
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
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).