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Insalata di Mare

Makes: 6 to 8 servings Yield: About 7 cups
Prep 30 mins Chill 2 hrs to 24 hrs
Insalata di Mare
Ingredients
  • 1  pound  fresh or frozen medium shrimp
  • 1  pound  fresh or frozen squid rings (and tentacles if desired)
  • 4  pounds  fresh mussels and/or little neck clams
  • 2 8  ounce bottles  clam juice
  • 1  head  fennel, trimmed, halved, cored, and thinly sliced
  • 1  small  red onion, halved and very thinly sliced
  • 1/4  cup  olive oil
  • 4 - 6  tablespoons  lemon juice
  • 1/4  cup  snipped fresh parsley
  • 1  clove  garlic, minced
  • 1/4  teaspoon  crushed red pepper
  •  Salt
  •  Ground black pepper
Directions

1. Thaw shrimp and squid, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and squid; pat dry with paper towels. Set aside. Clean mussels and/or clams.*

2. In a large pot bring clam juice to boiling. Add mussels and/or clams. Cover and and cook for 2 to 4 minutes or just until shells open up, shaking pot once or twice. Remove from heat. Working quickly, use a large slotted spoon to transfer mussels and/or clams to a large bowl. When cool enough to handle, remove mussels and/or clams from shells. Discard shells. Pour any accumulated liquid back into pot.

3. Bring liquid in pot just to boiling. Add shrimp; cook about 2 minutes or until shrimp are opaque. Using a slotted spoon, transfer shrimp to bowl with mussels and/or clams.

4. Return liquid just to boiling. Add squid; cook for 1 to 1 -1/2 minutes or just until tender. Using a slotted spoon, transfer squid to bowl with the other seafood. Stir fennel and onion into bowl with seafood.

5. In small bowl whisk together oil, 4 tablespoons of the lemon juice, the parsley, garlic, and crushed red pepper. Stir lemon juice mixture into seafood mixture. Season to taste with salt and black pepper. Cover with plastic wrap. Chill for at least 2 hours or up to 24 hours. Before serving, add enough of the remaining 2 tablespoons lemon juice to taste.

From the Test Kitchen*
  • To clean live mussels, scrub under cold running water. Remove beards. For 24 mussels, in an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add mussels. Soak 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice. To clean live clams, scrub under cold running water. For 24 clams, in an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add clams. Soak 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice.
Nutrition Facts (Insalata di Mare)
  • Servings Per Recipe 6,
  • cal. (kcal) 484,
  • Fat, total (g) 18,
  • chol. (mg) 356,
  • sat. fat (g) 3,
  • carb. (g) 19,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 1,
  • pro. (g) 64,
  • vit. A (IU) 923,
  • vit. C (mg) 40,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 165,
  • Cobalamin (Vit. B12) (g) 39,
  • sodium (mg) 1979,
  • Potassium (mg) 1446,
  • calcium (mg) 172,
  • iron (mg) 17,
  • Percent Daily Values are based on a 2,000 calorie diet

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