Seafood Salad

Cooking Light
Cook and refrigerate the seafood up to one day in advance. Prepare the dressing, slice the fennel, tear the lettuce, and refrigerate separately. Assemble just before serving.
8 servings (serving size: 1 1/2 cups salad)


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1/2 cup dry white wine
2 pounds mussels, scrubbed and debearded
1 pound medium shrimp, peeled and deveined
1 pound cleaned skinless squid, cut into (1-inch) rings
1/3 cup fresh lemon juice, divided
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons extravirgin olive oil
1 tablespoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
6 cups torn Bibb lettuce
4 cups thinly sliced fennel (about 1 medium bulb)


Combine wine and mussels in a Dutch oven over medium-high heat. Cover and cook for 5 minutes or until mussels open; discard any unopened shells. Remove mussels from pan with a slotted spoon, reserving liquid. Remove meat from mussels, and discard shells. Place mussels in a large bowl. Line a sieve with dampened cheesecloth, allowing cheesecloth to extend over edge of sieve. Drain cooking liquid through sieve over a bowl, reserving liquid; discard cheesecloth.

Return liquid to pan; bring to a boil. Add shrimp and squid to pan; cook for 4 minutes or until done, stirring occasionally. Remove shrimp and squid with a slotted spoon; discard liquid. Add shrimp and squid to mussels.

Combine 1/4 cup lemon juice and next 6 ingredients (through garlic) in a bowl, stirring well with a whisk. Drizzle lemon juice mixture over shrimp mixture, tossing to coat.

Combine lettuce and fennel in a large bowl. Add remaining 4 teaspoons lemon juice to fennel mixture, and toss to coat. Arrange fennel mixture on a platter; top with shrimp mixture.

Created date

July 2006

Nutritional Information

Calories 249
Caloriesfromfat 27 %
Fat 7.4 g
Satfat 1.3 g
Monofat 3.4 g
Polyfat 1.5 g
Protein 32.6 g
Carbohydrate 10.4 g
Fiber 1.3 g
Cholesterol 248 mg
Iron 6.9 mg
Sodium 730 mg
Calcium 93 mg