Description
This classic Italian Seafood Salad features a vibrant mix of littleneck clams, mussels, shrimp, and calamari combined with crisp pickled vegetables and a zesty lemon-garlic dressing. Marinated and chilled to perfection, it’s a refreshing and flavorful appetizer perfect for seafood lovers.
Ingredients
Pickling Liquid & Vegetables
- 1 Cup white wine vinegar
- 1 Cup water
- 2 Tablespoons white sugar
- 1 Tablespoon salt
- 1 Teaspoon peppercorns
- 1 bay leaf
- 1 Cup celery, cut into small cubes
- 1 Cup carrots, cut into small cubes
- 1 Cup red pepper, cut into small cubes
Seafood & Poaching Liquid
- 2 Pounds littleneck clams (about 2 dozen, scrubbed)
- 1 Pound mussels (scrubbed and debearded)
- 1 Pound shrimp (medium, peeled and deveined)
- 1 Pound calamari (cleaned and cut into rings)
- 1 Cup water
- 1 Cup dry white wine
- 1 Teaspoon salt
- 2 bay leaves
Salad & Dressing
- 1 Cup Castelvetrano olives (pitted)
- ½ Cup reserved cooking liquid
- ½ Cup extra-virgin olive oil
- ¼ Cup lemon juice (freshly squeezed)
- 2 Cloves garlic (minced)
- 2 Tablespoons fresh parsley (chopped)
- Salt and black pepper, to taste
- Lemon wedges, for garnish
- Fresh parsley, for garnish
Instructions
- Prepare the Pickling Liquid: In a saucepan, combine white wine vinegar, water, white sugar, salt, peppercorns, and bay leaf. Bring the mixture to a boil, stirring occasionally to dissolve the sugar and salt completely.
- Pickle the Vegetables: Place the cubed celery and carrots in a bowl. Pour the hot pickling liquid over the vegetables and let sit at room temperature until the liquid cools. Then add the red pepper cubes and refrigerate the mixture for 1 hour. Drain thoroughly before using in the salad.
- Cook the Seafood: In a large pot, combine white wine, 1 cup water, salt, and bay leaves. Bring to a simmer over medium heat. Add the littleneck clams, cover, and cook until they open, about 5 to 7 minutes, with some possibly taking up to 10 minutes. Remove clams with a slotted spoon, discarding any that do not open.
- Cook the Mussels: Add the mussels to the same simmering liquid, cover and cook until they open, roughly 3 to 4 minutes. Remove mussels and discard any that remain closed.
- Poach the Shrimp: Poach the shrimp in the same liquid until they turn pink and firm, about 2 minutes. Remove and set aside.
- Poach the Calamari: Poach the calamari rings in the poaching liquid just until opaque, about 1 minute. Remove and set aside.
- Reserve Poaching Liquid: Reserve ½ cup of the cooking liquid for dressing and discard the bay leaves. Once cooled, remove the clams and mussels from their shells, keeping a few for garnish if desired.
- Make the Dressing & Marinate: In a large bowl, whisk together the reserved poaching liquid, extra-virgin olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper. Add the shelled seafood, Castelvetrano olives, and drained pickled vegetables. Gently toss all ingredients to coat evenly.
- Chill the Salad: Cover the bowl and refrigerate the seafood salad for at least 1 hour to allow flavors to meld.
- Garnish and Serve: Serve the chilled or room temperature seafood salad garnished with lemon wedges and fresh parsley.
Notes
- Ensure all shellfish are properly cleaned and scrubbed before cooking to remove any grit.
- Discard any clams or mussels that do not open after cooking to avoid food safety issues.
- The pickling step for vegetables enhances flavor and adds a pleasant tang.
- Use fresh lemon juice for the best brightness in the dressing.
- This salad pairs well with crusty bread or as a starter to a seafood-themed meal.
- Can be made up to a day ahead; keep refrigerated for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
