Insalata di Mare

Method

1. 1

   Make the dressing

   Whisk the olive oil, lemon zest and juice, vinegar, parsley, salt and pepper in a serving bowl. Set aside.

2. 2

   Steam the mussels

   Place the mussels and garlic in a covered pan with 2 tbsp water over high heat for 4 to 6 minutes, shaking the pan once. They are done when the shells have opened. Remove the mussels from their shells.

3. 3

   Discard closed mussels

   Discard any mussels that remain closed.

4. 4

   Cook the squid

   Bring a pan of salted water to a gentle boil over high heat. Add the squid and cook for 1 to 2 minutes, until opaque and just firm. Drain promptly.

5. 5

   Cook the prawns

   In the same pan at a gentle boil, cook the prawns for 2 to 3 minutes, until opaque throughout and firm. Drain and cool briefly.

6. 6

   Dress the seafood

   While the seafood is still slightly warm, add the mussels, squid and prawns to the dressing and toss gently. Let it cool before chilling.

7. 7

   Chill and finish

   Stir in the celery, cover and refrigerate for at least 20 minutes, until chilled. Taste and adjust the lemon, salt or pepper before serving.

Tips

• Shake the pan once while steaming the mussels, and discard any shells that stay closed.
• Drain the squid promptly so it stays tender.
• Check that the prawns are opaque throughout, not just coloured on the outside.
• Cool the dressed seafood before chilling to help keep the salad from becoming watery.

Swaps

• Use chopped fresh dill in place of the parsley.
• Use red wine vinegar in place of the white wine vinegar.

Storing

Cover and refrigerate leftovers, then serve chilled or bring briefly to room temperature.