Squid and Mussel Salad

Squid and Mussel Salad
Photo by Romulo Yanes


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

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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