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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