Insalata di Mare

Method

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1. Steam the mussels open in a covered pan with a splash of water, 4 minutes. Shell them, discarding any that stayed shut, and keep the liquor.

   Mark done

2. Bring a pan of water to the boil with the halved lemon, bay and salt.

   Mark done

3. Drop the prawns in for 90 seconds, lift them out with a slotted spoon, and peel them once cool enough.

   Mark done Start 90 sec timer

4. Drop the squid rings into the same water for 90 seconds only, then lift out immediately.

   Mark done Start 90 sec timer

5. Whisk the dressing ingredients together with 2 tbsp of the strained mussel liquor.

   Mark done

6. Combine all the seafood while it is still warm and pour the dressing over.

   Mark done

7. Leave 30 minutes at room temperature for the flavours to settle, then serve cool but not fridge-cold.

   Mark done

Chef’s Tips

• Ninety seconds for the squid. Anything more needs forty minutes to recover.
• Each thing cooked separately, in turn.
• Dress it warm, serve it cool.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Crusty bread
• A glass of Vermentino
• Lemon wedges

Storage & Reheating

Refrigerated for 2 days. Bring back to room temperature and refresh the lemon and parsley.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.