Seafood salad
- 2 lb mussels
- 1 Ā¼ lb clams
- ā lb medium shrimp
- ā lb baby octopuses
- ā lb baby squids
- 1 carrot
- 1 onion , small
- 1 teaspoon strong mustards
- 1 cup extra virgin olive oil
- 2 cloves of garlic
- some thyme, marjoram, rosemary or other herbs
- 1 bunch parsley
- 1 stalk celery
Brush and wash the mussels thoroughly. Carefully wash the clams. Open the mussels and the clams over high heat without seasoning in a covered pot. Saving the cooking liquid.
Shell the mussels and the clams, saving the shells, which will be put into a pot withĀ 4.2 cupsĀ of water and herbs and the vegetables used for stock (onion, celery, carrot, rosemary, marjoram, thyme).
Boil forĀ 20 minutes.
Discard the shells.
Add the shrimp to the stock.
Boil forĀ 3 minutes and peel them.
Filter the stock through a cloth.
In the seafood stock boil the baby octopuses (previously cleaned and washed) and the baby squid (previously cleaned and cut into rings).
Drain them.
Cut the baby octopuses into small pieces.
In a large serving plate mix mussels, clams, shrimp, baby squid and baby octopuses.
Make a sauce with oil, a teaspoon of mustard, the juice of one lemon (or more if necessary), the whole or chopped cloves of garlic, a generous amount of chopped parsley, salt and pepper. Make an emulsion by whisking with a fork and pour into the bowl.
Mix, put a cover on and keep in a cool place for at least 30 minutes.