Squid and Mussel Salad

Photo by Romulo Yanes
Ingredients
- 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-...
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