Italian-Style Seafood Salad (Insalata di Mare)
This is the seafood salad you actually want to eat—fresh, zesty, and not a sad pile of soggy lettuce. A chilled combo of shrimp, squid, mussels, and clams tossed in a garlicky parsley dressing, it’s basically the ocean’s greatest hits with a Mediterranean mic drop.
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.
