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Mixed Seafood Salad

Photo: Marcus Nilsson; Styling: Philippa Brathwaite
Hands-on time 50 mins
Total time 2 hrs, 50 mins
Yield 4 servings (serving size: about 2 cups)
Use any sustainable seafoods that look fresh. The key to squid is cooking it just until done. Any longer can cause it to turn rubbery.


  • 1 1/2 cups water
  • 6 tablespoons fresh lemon juice (about 2 lemons), divided
  • 1 1/2 pounds mussels, scrubbed and debearded
  • 1/2 pound peeled and deveined sustainable shrimp, such as pink
  • 1/2 pound cleaned skinless squid
  • 1 (1 1/4-pound) wild American lobster
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 cups fresh cilantro leaves
  • 1 cup thinly sliced radicchio
  • 1 1/2 cups thinly sliced celery
  • 1 cup thinly sliced red onion
  • 1/4 teaspoon crushed red pepper
  • 1 head frisée, torn

Nutrition Information

  • calories 339
  • fat 11.2 g
  • satfat 1.8 g
  • monofat 5.6 g
  • polyfat 2.1 g
  • protein 44.4 g
  • carbohydrate 14.5 g
  • fiber 4.7 g
  • cholesterol 283 mg
  • iron 6.7 mg
  • sodium 683 mg
  • calcium 192 mg

How to Make It

  1. Bring 1 1/2 cups water and 3 tablespoons juice to a boil in a Dutch oven. Add mussels; cover and cook for 2 minutes or until shells open. Remove mussels from pan with a slotted spoon; discard any unopened shells. Cool. Remove meat from the mussels; discard shells. Place mussels in a large bowl.

  2. Add shrimp to boiling liquid in pan; cook 2 minutes or until done. Remove shrimp from pan with a slotted spoon, and add to mussels. Cut squid crosswise into 1/4-inch rings, and leave tentacles whole. Add squid to boiling liquid in pan; cook for 1 minute. Remove the squid from pan with a slotted spoon. Cool; add squid to mussels mixture. Add lobster to pan, and cover, reduce heat, and simmer for 8 minutes. Remove lobster from pan, reserving 1 tablespoon cooking liquid; cool lobster. Remove meat from lobster tail and claws; coarsely chop. Add lobster, salt, and black pepper to mussels mixture.

  3. Combine the remaining 3 tablespoons juice, reserved cooking liquid, and olive oil in a bowl, stirring with a whisk. Drizzle lemon mixture over seafood mixture; toss gently to coat. Cover and marinate in refrigerator for 1 1/2 hours. Add cilantro and remaining ingredients to seafood mixture, and toss gently.

  4. Sustainable Choice: What About Gulf Shrimp? According to Monterey Bay Aquarium Seafood Watch, Gulf shrimp are considered a good alternative. Post oil spill, the U.S. government says they've tested safe to eat.