Italian Seafood Salad

Italian Seafood Salad
Italian Seafood Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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