Insalata Di Mare Recipe
Ingredients
| 90 ml / 6 tablespoons olive oil | ||
| Mussels | 3 Dozen, scrubbed | |
| 450 ml / 3/4 pint water | ||
| 8—10 baby squid, tentacles cut from the bodies | ||
| 1.25 kg / 2 1/2 lb prawns | ||
| 75 ml / 1 tablespoon lemon juice | ||
| 1/2 dried red chilli pepper, finely flaked | ||
| 30 ml / 2 tablespoons chopped parsley | ||
Directions
1. Heat 30 ml/2 tablespoons of the oil in a saucepan. Add the mussels and cover tightly. Shake the mussels over the heat until they open. Remove the mussels from their shells, reserving the liquid, and place them in a shallow serving dish. Discard any where the shells do not open.
2. Put the mussel liquid back into the saucepan and add the water and squid pieces. Bring to the boil and simmer for about 20 minutes or until the squid are tender (this varies according to their size). Add the prawns and cook for 10 minutes longer.
3. Drain the squid and prawns and cool. Cut the squid bodies into rings and add with the tentacles to the mussels. Shell and devein the prawns and add to the mussels.
4. Mix the remaining olive oil with the lemon juice, chilli pepper and a pinch of salt. Stir this dressing into the seafood. Sprinkle the parsley and a little pepper on top and chill for 2 hours before serving.
2. Put the mussel liquid back into the saucepan and add the water and squid pieces. Bring to the boil and simmer for about 20 minutes or until the squid are tender (this varies according to their size). Add the prawns and cook for 10 minutes longer.
3. Drain the squid and prawns and cool. Cut the squid bodies into rings and add with the tentacles to the mussels. Shell and devein the prawns and add to the mussels.
4. Mix the remaining olive oil with the lemon juice, chilli pepper and a pinch of salt. Stir this dressing into the seafood. Sprinkle the parsley and a little pepper on top and chill for 2 hours before serving.
Chef
