Squid and Mussel Salad Recipe

Name: Squid and Mussel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cleaned squid, bodies and tentacles separated but left whole; 1 lb cultivated mussels; 2 tablespoons cider vinegar; 2 tablespoons fresh orange juice; 2 tablespoons fresh lemon juice; 1 teaspoon extra-virgin olive oil; 1/4 teaspoon minced garlic; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 large fennel bulb (sometimes called anise; 8 oz), trimmed, cored, and thinly sliced crosswise; 1/2 medium red onion, thinly sliced; 2 tablespoons chopped fresh flat-leaf parsley; 12 Belgian endive leaves

Servings: persons

1 lb cleaned squid, bodies and tentacles separated but left whole
1 lb cultivated mussels
2 tablespoons cider vinegar
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon extra-virgin olive oil
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 large fennel bulb (sometimes called anise; 8 oz), trimmed, cored, and thinly sliced crosswise
1/2 medium red onion, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
12 Belgian endive leaves

1
Plunge squid into a large saucepan of boiling water, then remove pan from heat and let stand, stirring once or twice, 1 1/2 minutes.
2
Drain squid in a colander and cool.
3
Cut squid bodies crosswise into thin slices and halve tentacles crosswise.
4
Scrub mussels and rinse well, then cook in a 5- to 6-quart heavy pot over moderately high heat, covered, until shells are opened, 4 to 6 minutes, checking frequently after 4 minutes and transferring mussels as opened to a bowl.
5
(Discard any unopened mussels after 6 minutes.)
6
Cool mussels, then remove from shells.
7
Whisk together vinegar, citrus juices, oil, garlic, salt, and pepper in a bowl and add squid, mussels, fennel, onion, and parsley, tossing to combine.
8
Serve salad on endive leaves.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 lb cleaned squid, bodies and tentacles separated but left whole, 1 lb cultivated mussels, 2 tablespoons cider vinegar, 2 tablespoons fresh orange juice, and more.

Yes, Squid and Mussel 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.

Squid and Mussel Salad

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