Description
Italian Seafood Salad (Insalata di Mare) is a refreshing and flavorful medley of clams, mussels, shrimp, and calamari, marinated in a zesty lemon, garlic, and olive oil dressing. This chilled seafood salad is complemented by quick-pickled vegetables, giving it a perfect balance of briny, tangy, and fresh flavors. Ideal as a summer appetizer or light main dish, it offers a sophisticated taste of the sea with bright Mediterranean notes.
Ingredients
Seafood
- 1/2 cup dry white wine
- 2 pounds fresh live Manila or littleneck clams (about 2 dozen), purged and scrubbed
- 1 pound fresh live mussels (about 2 dozen), scrubbed and de-bearded if necessary
- 3/4 pound medium to large shrimp (20 to 25), peeled and deveined
- 3/4 pound cleaned calamari (a mix of sacs and tentacles; sacs cut into 1/2-inch-thick rings and bite-size pieces)
- 2 bay leaves
- Salt to taste
Dressing
- 1 lemon (zest and juice)
- 1 garlic clove, minced
- 2 tablespoons finely chopped flat-leaf parsley
- Crushed red pepper (optional)
- 1/2 to 3/4 cup extra virgin olive oil
- 1 tablespoon drained capers
Pickled Vegetables
- 1 large stalk celery, diced
- 1 large carrot, diced
- 5 radishes, diced
- 1/2 cup water
- 1/2 cup cider or white wine vinegar
- 3 tablespoons sugar
- 1/2 teaspoon salt
Instructions
- Steam the clams: In a large skillet, add 1/4 cup dry white wine (or seafood stock, vegetable broth, or water) and the clams. Cover and cook over medium-high heat for about 8 minutes until all clams open. Discard any that remain closed after 10 minutes. Transfer clams to a bowl, leaving juices in skillet.
- Steam the mussels: Add the remaining 1/4 cup wine and mussels to the skillet, cover, and cook over medium-high heat for 5 minutes until mussels open. Discard any not open after 10 minutes. Transfer mussels to bowl with clams and cool briefly.
- Strain the cooking juices: Line a fine-mesh sieve with a damp paper towel over a bowl. Pour clam and mussel juices through and collect. Cover and refrigerate for dressing use.
- Shuck clams and mussels: Remove the shellfish from shells and place in a clean bowl. Pour a splash of reserved juices over to keep moist. Cover and refrigerate.
- Steam the shrimp: Place a steamer basket in a medium saucepan with about 1 inch of water below the basket. Bring to a boil, add shrimp, cover and steam for 5 minutes until just cooked. Transfer to a bowl.
- Poach the calamari: Remove steamer basket, add water to cover calamari along with a bay leaf and generous pinch of salt. Bring to a boil, add calamari and simmer gently for 5 to 7 minutes until opaque and tender. Avoid overcooking. Remove with a slotted spoon and add to shrimp bowl.
- Make the dressing: Peel 4 strips of lemon zest removing only the yellow part. Squeeze 4 tablespoons lemon juice into a bowl. Whisk in 3 tablespoons reserved shellfish juice, 1/2 teaspoon salt, garlic, parsley, and crushed red pepper if using. Slowly whisk in 1/2 to 3/4 cup olive oil (adjust to taste). Stir in capers and adjust salt as needed.
- Marinate the seafood: Combine shrimp, calamari, clams, and mussels in a large bowl. Pour dressing over and add lemon zest strips and remaining bay leaf. Toss gently to combine, cover, and refrigerate at least 2 hours.
- Make pickled vegetables: Toss celery, carrot, and radishes in a bowl. Heat vinegar, water, sugar, and salt in a small saucepan over medium heat, stirring until sugar and salt dissolve and mixture is hot but not boiling. Pour hot brine over vegetables, stir, cover, and refrigerate for at least 1 hour.
- Assemble and serve: About 30 minutes before serving, drain pickled vegetables. Add them to marinated seafood and toss well. Cover and refrigerate an additional 30 minutes. Serve chilled. Store leftovers covered in fridge up to 24 hours.
Notes
- Ensure all shellfish are properly purged and cleaned before cooking.
- Do not overcook calamari to prevent toughness; it should remain tender and slightly opaque.
- The salad benefits from marinating for at least 2 hours to develop flavors fully.
- Use dry white wine or substitute with seafood stock or vegetable broth for steaming if preferred.
- Quick-pickling the vegetables adds a crisp tang that balances the seafood’s richness.
- Store leftovers properly covered and consume within 24 hours for optimal freshness and safety.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Steaming
- Cuisine: Italian
