You will need:
- Mussels
- Octopus (I didn’t add it… didn’t want the hassle ?)
- Squid
- Shrimp (I added two different types – it depends on what fresh fish you find)
- Mussels
For broth:
- Celery
- Carrot
- Onion
- Bay leaf
For dressing:
- Lemon juice
- Olive oil
- Salt
- Parsley
Start by making the broth (if you decide to cook with octopus, you’ll find the recipe in my feed. Remember, it’s preferable to freeze it for a day before cooking).
Next, soak the mussels in salted water for them to release any sand. Leave them like this for at least 1-2 hours.
Clean the shrimp thoroughly, not only the shell and heads but also remove the debris along the shrimp (this is important).
Clean and slice the squid into rings.
Then, add the squid to the boiling broth for 4-5 minutes.
Next, add the shrimp for about 1 minute, depending on their size.
In a pan, pour olive oil, add garlic, then cleaned mussels and squid. Add wine and cover with a lid for 4-5 minutes.
After all the shells have opened, uncover and let it cool. Then, clean everything (discard tightly closed shells).
Now mix all the seafood. If needed, cut the shrimp into parts.
Prepare the sauce. Mix finely chopped parsley with olive oil, lemon juice, and salt (the amount of lemon and salt is to your taste).
Mix everything well, and your salad is ready.
Good luck! ❤️?
