Mixed Seafood Salad Recipe

Name: Mixed Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 frisee, torn

Servings: persons

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 frisee, torn

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
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.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Mixed Seafood Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mixed Seafood Salad

How did you like this recipe?

Frequently Asked Questions