Every year around the holidays, my uncle insists on bringing a “seafood salad” that somehow tastes like fridge and regret. So I took matters into my own hands—and this Italian Seafood Salad is the redemption arc. It’s light, lemony, and actually tastes like the Mediterranean seafood you dream about on a beach in Sicily (not something you microwave at the office).
With shrimp, calamari, mussels, and clams all marinated in an olive oil dressing, it’s a cold, zippy seafood antipasto that works just as well for summer BBQs as it does for your Feast of the Seven Fishes. No offense to Uncle Antonio, but… this one’s staying on the menu.
Italian-Style Seafood Salad (Insalata di Mare)
Equipment
- Knife
- Large bowl
- Colander
- Large pot
- Large skillet with lid
- Small saucepan
- Slotted spoon
Ingredients
- 2 cups mussels in shells about 1 pound
- 2 cups clams in shells about 1 pound
- 2 medium squid cleaned
- 1 cup small shrimp about 7 ounces, peeled and deveined
- ⅓ cup dry white wine
- 1 clove garlic peeled and smashed
- ½ bunch fresh parsley divided
- 4 tablespoons extra virgin olive oil
- Salt
- Black pepper
Instructions
- Soak and Clean Shellfish: Rinse the clams under cold water and soak them in a bowl of water for 2 hours to remove any sand, changing the water every 30 minutes. While they soak, scrub the mussels clean and remove their beards.2 cups mussels in shells, 2 cups clams in shells
- Steam Clams and Mussels: Place the clams in a skillet with the garlic and a few parsley sprigs. Add 2 tablespoons of water, cover, and steam over medium heat for about 5 minutes, until the clams open. Remove with a slotted spoon and set aside. Do the same for the mussels. Save all the cooking liquid for later.1 clove garlic, ½ bunch fresh parsley
- Cook the Shrimp: Pour the white wine and ½ cup of water into a small saucepan. Bring it to a boil, add a pinch of salt, then toss in the shrimp. Cook for 1 minute, just until they turn pink. Scoop them out and save the cooking liquid.1 cup small shrimp, ⅓ cup dry white wine, Salt
- Prepare and Cook the Squid: Rinse the squid well. Slice the bodies into thin rings and cut the tentacles into smaller pieces. Boil them in lightly salted water for 10 minutes until tender. (Pro tip: don’t overcook unless you like chewy seafood gum.)2 medium squid
- Combine the Seafood: Peel the shrimp if you haven’t already. In a large bowl, mix together the cooked shrimp, squid, mussels, and clams (remove the shells first unless you're going for drama).
- Make the Dressing: Strain the saved cooking liquids from the mussels and shrimp into a small pan. Boil it over high heat until it reduces by half. Let it cool, then whisk it together with the olive oil, a few twists of black pepper, and the rest of the parsley finely chopped.4 tablespoons extra virgin olive oil, Black pepper
- Mix and Chill: Pour the dressing over the seafood. Toss gently to coat everything evenly. Cover and chill the salad in the fridge for at least 1 hour to let the flavors become best friends.
- Serve It Up: Take it out of the fridge, give it a final toss, and serve cold. Add a lemon wedge if you're feeling fancy—or just go straight in with a fork.
Italian Seafood Salad Wisdom from a Person Who’s Basically 60% Saltwater at This Point
I’ve made this Italian Seafood Salad so many times, I’m starting to answer to “Chef Neptune.” If you’ve ever fished a rogue mussel out of your sink trap at midnight, you know this recipe takes some finesse. Lucky for you, I’ve already made all the weird mistakes—so you don’t have to.
🦑 Don’t Overcook the Calamari (Unless You Like Chewing on a Tire)
Ten minutes is your friend. Eleven? You’re entering rubber band territory. Keep it tender, not tragic.
🧼 Buy Cleaned Seafood, Unless You’re into an Existential Crisis
If you’ve never cleaned squid before, just… don’t. Let your fishmonger handle it while you dramatically scatter parsley like you’re doing something important.
🍋 No White Wine? A Lemon Will Do (But Don’t Tell Nonna)
Sure, glass of white wine is the classy route. But if you’re out, a lemon and some denial will work just fine.
🕒 Make It Ahead – Like, Way Ahead
This marinated seafood salad gets better the longer it chills. Think overnight spa treatment, but for shellfish.
🌿 Parsley Is Not Just Garnish, People
Go fresh or go home. Chop it like you mean it—dried parsley tastes like bitter confetti.
🦪 Shell Drama? Lose It
Sure, shells look “rustic,” but unless you enjoy watching guests wrestle their dinner, ditch them before serving.
🦐 Team Shrimp or Team Extra?
Wanna get wild? Add scallops, baby octopus, or whatever the fish market’s pushing today. This is one of those Italian seafood dishes that loves a remix—as long as it’s still chill, citrusy, and fabulous.
