Seafood is a must for the Feast of the Seven Fishes, an Italian Christmas Eve tradition. This salad with squid, shrimp, mussels, and crab is a delicious way to kick off the meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h40m
Yield Makes 10 cups; serves 8 to 10
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together lemon zest, juice, 1/2 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and garlic. Whisk in oil and chopped parsley.
- Meanwhile, in a large pot, bring 4 quarts water, 6 tablespoons sugar, and 1/4 cup salt to a boil. Add squid and blanch until just tender, 30 seconds. Using a slotted spoon or a spider, transfer squid to an ice bath to stop cooking. Once cool, drain squid and lay on paper towels to dry; transfer to bowl with dressing.
- Return water to a boil. Add shrimp, stir once, cover, and remove from heat. Let stand 3 minutes; using a slotted spoon, remove to a plate to cool slightly; pat dry and transfer to bowl with squid. Return water to a boil and add mussels, reduce heat to medium, cover, and simmer until mussels open, 3 to 5 minutes (discard any unopened mussels). Drain and transfer to a plate to cool. Remove all but 10 mussels from their shells and add to bowl with seafood. Reserve mussels in shell for serving.
- Toss dressed seafood with fennel, bell pepper, celery, crab, and parsley leaves. Season with salt and pepper. Serve immediately, with reserved mussels and lemon wedges, or store, covered, in the refrigerator, for up to 8 hours.
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Kairul Islam
[email protected]This salad is so refreshing and flavorful. It's perfect for a summer lunch or dinner.
Odilon Riano
[email protected]I love the addition of artichoke hearts to this salad. They add a nice crunchy texture and a bit of brininess.
Scott Walker
[email protected]This salad is a great way to use up leftover seafood. I often make it after a seafood dinner.
godstime eze
[email protected]I love making this salad for picnics and potlucks. It's always a hit.
Samia mosammed
[email protected]This salad is a great way to impress your guests. It's elegant and delicious.
Mwezerwa Emmanuel
[email protected]I've never been a big fan of seafood salad, but this recipe changed my mind. It's so light and refreshing, and the dressing is amazing.
Lily Whitman
[email protected]I love how customizable this salad is. You can add or remove ingredients to suit your own taste.
Trumolly Lost it
[email protected]This salad is a great way to get your daily dose of seafood. It's packed with protein and omega-3 fatty acids.
khan topeq kha
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it without complaint.
Fatuma Madzunga
[email protected]This salad is so refreshing and flavorful. It's perfect for a summer lunch or dinner.
Parthib Vai
[email protected]I love the addition of artichoke hearts to this salad. They add a nice crunchy texture and a bit of brininess.
Issac Jobe
[email protected]This salad is a great way to use up leftover seafood. I often make it after a seafood dinner.
Kenneth Talindwa
[email protected]I've made this salad several times now and it's always a hit. It's so versatile - you can add or remove ingredients depending on what you have on hand.
Leonard Hickerson
[email protected]I made this salad for a potluck and it was a total crowd-pleaser. Everyone loved the light and refreshing flavors.
Chacha Islam
[email protected]The dressing is what really makes this dish. It's lemony and flavorful, and it perfectly complements the seafood.
Ramesh Upadhyaya
[email protected]I love how easy this recipe is to make. It's perfect for a quick and healthy lunch or dinner.
GEORGE Poling
[email protected]This Italian seafood salad was a hit at my last dinner party! The combination of briny seafood, tangy dressing, and fresh vegetables was simply divine.