Insalata di Frutti di Mare ( mixed seafood salad)

Ready in 2 hours
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Insalata di Frutti di Mare ( mixed seafood salad)"

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A dish I make for the night before Christmas


Ingredients

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1 Dressing
1/3 cup fresh lemon juice
2 teaspoons Dijon Mustard
1 teaspoon Garlic; minced
3/4 olive oil; OR more
Salt and pepper; to taste
1 Main Ingredients
12 Mussells; in shell cleaned
12 clams; hard shelled
1/2 lb bay scallops
1/2 inch crosswise slices
1/2 lb shrimp; shelled and devained
1 cup celery or fennel bulb; thinly sliced
12 oil cured olives; pitted and halved
2 tablespoons capers; drained
2 large Red peppers
1/2 cup Dry white wine
1 cheese cloth bag; (12 parsley stems, 1/2 teaspoon dried thyme, 6 peppercorns, and one bay leaf)

Original recipe makes 4

Servings  

Preparation

Make the dressing by combining the lemon, mustard, garlic, salt and pepper,

Add the oil in a stream, wisking until emulsified. Taste and correct as needed.

In a stainless steel or enameled kettle combine the mussels, the clams, the wine and the cheesecloth bag and bring to a boil, steaming the shellfish, covered and shaking the kettle once or twice, for about 5 to 7 minutes or until the shells have opened. Discard any unopened shells.

Transfer with a slotted spoon to a large bowl, reserving the cooking liquid, and shell them, removing the black rims from the mussels if desired.

Toss the shellfish with the dressing until well coated.

Strain the reserved cooking liquid through a fine seive lined with cheesecloth into a measuring cup, add enough water to make 2 cups.

Bring this liquid to a simmer in a stainless saucepan and poach the scallops and squid for 1 to 2 minutes or until the scallops are just opaque. Transfer the seafood with a slotted spoon to the bowl with the shellfish and toss the mixture well.

Bring the liquid to a simmer and poach the shrimp for 2 to 3 minutes.

Transfer with a slotted spoon to the bowl and toss well and chill covered for at least 2 hours or overnight.

Add the celery or fennell, olives, capers, salt and pepper to taste toss and let come to room temperature.

Meanwhile broil the peppers on the rack of a broiler pan under a preheated broiler about 4 inches from the heat, turning frequently, for 12 to 15 minutes or until they are blistered and charred, enclose them in a paper bag, and let them steam until they are cool enough to handle. Peel , halve them lengthwise, and discard the ribs and seeds. ( The peppers may be stored covered and chilled, for up to 2 days.)

Arrange the peppers on the plate and mound the seafood salad on the plate.

Credits

Added on Award Medal
Calories Per Serving: 649 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Make sure your ingredients are as fresh as possible, I prefer the fennell and sometimes I eliminate the clams. We have this every Christmas eve. [I posted this recipe.]
ellenmstar 5 years ago
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