Squid and Mussel Salad

Squid and Mussel Salad
Photo by Romulo Yanes


  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon minced garlic
  • 1 pound cultivated mussels
  • 2 tablespoons fresh flat-leaf parsley
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons cider vinegar
  • 1 pound cleaned squid, bodies and tentacles separated but left whole
  • + 6 more ingredients
    • 12 Belgian endive leaves
    • 2 tablespoons fresh lemon juice
    • ¼ teaspoon salt
    • ½ medium red onion
    • 2 tablespoons fresh orange juice
    • ½ large fennel bulb (sometimes called anise)

Plunge squid into a large saucepan of boiling water, then remove pan from heat and let stand, stirring once or twice, 1 1/2 minutes. Drain squid in a colander and cool. Cut squid bodies crosswise into thin slices and halve tentacles crosswise. Scrub mussels and rinse well, then cook in a 5- to 6-...

View full recipe at Epicurious


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