Insalata Di Frutti Di Mare
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Dijon style mustard||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Mussels||2 Dozen, cleaned|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Olive oil||1 Cup (16 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Snipped fresh dill||2 Tablespoon|
|Bay scallops||1 Pound|
|Squid||1 Pound, cleaned, the body sacs and flaps cut crosswise into 1/4 inch slices and the tentacles cut crosswise into 1 inch pieces|
|Large shrimp||1 Pound, shelled and deveined|
|Minced red pepper||1 Cup (16 tbs)|
|Sliced fennel||1 Cup (16 tbs)|
|Red onion||1 Small, sliced thin|
|Oil cured olives/Kalamata olives||12 , pitted and halved|
Make the dressing: Combine the lemon juice, mustard, garlic, and salt and pepper in a blender and blend until smooth.
With the motor running, add the oil and blend until combined well.
Add the parsley and dill.
In a large kettle combine the mussels, wine, and bouquet garni.
Bring to a boil and steam, covered, for 5 to 7 minutes or until the shells have opened.
With a slotted spoon transfer to a large bowl, reserving cooking liquid; cool and shell.
In a large ceramic or glass bowl toss the mussels with the dressing.
Remove and reserve the bouquet garni.
Strain the cooking liquid through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth and add enough water to measure 2 1/2 cups.
Bring liquid to a simmer, add bouquet garni and salt and pepper and poach the scallops and squid for 1 to 2 minutes or until opaque.
With a slotted spoon transfer the seafood to the bowl and toss.
Bring cooking liquid to a simmer, add shrimp and poach 2 to 3 minutes or until firm.
Transfer with a slotted spoon to the bowl, toss the mixture well and chill it, covered, for at least 2 hours or overnight.
Add the remaining ingredients and toss the salad gently until it is combined well.