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Italian Seafood Salad


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  • 1 1/2 pounds mussels scrubbed, and beards removed
  • 3/4 pound octopus or squid cut rings or pieces
  • 3/4 pound medium shrimp shelled, deveined
  • 1/2 pound cooked crab meat
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 garlic clove pressed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 8 Boston lettuce leaves
  • 2 tablespoons chopped fresh parsley
  • 1/2 lemon thinly sliced


Servings 4


Step 1

Bring 1 cup of water to a boil over high heat in a large saucepot with a cover. Add mussels; cook 10 minutes. Remove mussels from their shells and transfer to a large bowl. Discard any unopened mussels.

Bring a quart of lightly salted water to a boil. Add octopus; cook 45 seconds, just until opaque. Remove with a slotted spoon and add to bowl with mussels. Cook shrimp 2 to 3 minutes; just until cooked through. Remove with a slotted spoon and add to bowl. Stir in crab.

Add oil, vinegar, garlic, salt, and pepper to seafood. Mix until thoroughly combined. Refrigerate 2 hours for flavors to develop.

To serve, divide lettuce leaves on 4 plates. Mound seafood salad over lettuce; sprinkle with parsley and garnish with lemon slices.

This recipe yields 4 servings.

Carbohydrates: 11 grams
Net Carbs: 11 grams
Protein: 52 grams
Fat: 15 grams
Calories: 406

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