Sicilian Seafood Salad


1 and 1/4 lbs mussels, scrubbed
1 cup dry white wine
1 onion, chopped
1 bay leaf
kosher salt and black pepper to taste
4/3 lb cleaned squid bodies, cut into rings
1 small green bell pepper, seeded cut into strips
1 small red bell pepper, seeded, cut into strips
1 carrot peeled, shaved
3/4 lb sea scalops
3/4 lb shrimp, peeled , cooked
2/3 cup extra virgin olive oil
1/4 cup lemon juice
2 tbs capers
3 tbs chopped parsley
2 cloves garlic, minced
black olives for garnish


  • Put the mussels in a large sauce pan containing white wine and enough water to make 1/2 inch deep.
  • Bring to a boil, cover and cook on high heat until the shells open, about 5 minutes. Discard any mussels that do not open.
  • Remove them ussels from the pan with a slotted spoon.
  • Add 7 cups of water to the reserved cooking liquid.
  • Add the onion, bay leaf, a pinch of salt and bring to a boil.
  • Add the squid and simmer gentley until tender, about 2 minutes. No more.
  • Meanwhile halve, core and seed the peppers, then cut them into thin strips.
  • Peel the carrot and cut into fine ribbons using a potato peeler.
  • Remove the squid from the cooking liquid after 2 minutes, and set aside.
  • Bring the liquid back to a boil add the scallops and poach gently for 2-3 minutes, then remove with a slotted spoon and set aside.
  • Cut the squid bodies into 1/2 inch thick rings, then cut the reserved scallops into four.
  • Reserve a few mussels in their shells for garnish. Shell the remaining mussels and put in a large serving bowl along with the squid, shrimp and scallops.
  • Add the peppers and carrot.
  • Mix together with the olive oil, lemon juice, capers, parsley, garlic and black pepper to taste, then pour over the seafood.
  • Mix lightly to combine.
  • Taste for seasoning and adjust if necessary.
  • Chill for at least 2 hours covered.
  • Garnish with black olives and the reserved mussels in their shells.




25 min


5 min


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