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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound fresh or frozen and thawed baby octopus, cut into pieces |
1 pound fresh or frozen and thawed calamari, cleaned and cut into pieces |
1 pound fresh mussels, scrubbed and debearded |
1 pound fresh manila clams, scrubbed |
1/2 cup extra-virgin olive oil |
1/3 cup fresh lemon juice |
3 garlic cloves, minced |
2 tablespoons finely chopped fresh italian parsley |
1 teaspoon kosher salt |
freshly ground black pepper |
1 cup sliced celery with leaves |
4 cups mixed baby greens |
Directions:
1. Cover octopus with cold water in a large pot over medium-high heat. Bring to a boil, reduce heat, and simmer 30 to 45 minutes or until a knife easily pierces the meat. Plunge octopus into ice water, and drain.
2. Cook calamari in boiling water to cover about 45 seconds to 1 minute, or until rings are opaque. Plunge calamari into ice water, and drain.
3. Throw away any mussels or clams with open shells. Steam mussels in 1 inch of water 2 minutes or until mussels open. Discard mussels that fail to open. Transfer to a clean bowl; let cool.
4. Steam clams in 1 inch of water, covered, 3 to 5 minutes or until clams open. Discard clams that fail to open; let cool.
5. Whisk together oil and next 5 ingredients. Combine seafood in a large bowl. Pour dressing over seafood; toss to coat. Add celery; toss again. Let marinate 2 hours. Divide greens among 6 plates; top with seafood mixture.
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