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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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