Marinated Mussels Scallops and Shrimp


  • 1 lb mussels
  • 1 lb scallops
  • 1 lb shrimp, peeled and deveined
  • 1lb squid, cleaned and cut into rings
  • 3 cloves garlic, crushed
  • 1/2 cup extra virgin olive oil
  • 3 tbs lemon juice
  • 1 tbs white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbs fresh parsley
  • Clean the mussels and discard any that are open.
  • Add vinegar, bay leaves, 3 cups of water and a dash of salt in a large sauce pan, and bring to a boil.
  • Add the squid, scallops, then reduce heat to low and simmer for 2 to 3 minutes.
  • Remove the squid and scallops with a slotted spoon and add to a bowl.
  • Add the shrimp to the cooking liquid and cook for another 2 to 3 minutes.
  • Return the liquid to a boil and add the mussels, then simmer for about 3 minutes or until the shells open. Discard any unopened mussels.
  • Remove the meat from the shells and add to the squid, shrimp and scallops along with about 1/2 cup of the cooking liquid.
  • Whisk the garlic and oil together with the lemon juice, vinegar, mustard and parsley.
  • Pour over seafood and toss well.
  • Refrigerate for several hours before serving.

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