Insalata di Mare

Step 1

Place a colander (a bowl with holes) in your sink. Rinse each mussel under cold running water, rub the shell with your fingers to remove any grit, and place it in the colander. Discard any mussels with broken shells or ones that don't close when tapped.

Step 2

Pat the shrimp dry with paper towels by laying them on a clean towel and gently pressing down, so they cook evenly and don't splatter.

Step 3

Pat the squid rings dry with paper towels using the same gentle pressing motion, since moisture prevents proper browning.

Step 4

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, red pepper flakes, and a pinch each of salt and pepper until the mixture looks uniform and slightly cloudy.

Step 5

Fill a large pot with water until it reaches 2 inches from the top and bring to a boil over high heat, about 8 minutes, watching for large bubbles breaking the surface.

Step 6

Carefully place the mussels into the boiling water and cover the pot with a lid. Cook for 4 minutes until the mussel shells open wide, then remove with a slotted spoon (a spoon with holes) into a bowl.

Step 7

Discard any mussels that did not open, as they are not safe to eat. Let the opened mussels cool for 2 minutes, then remove each mussel meat from its shell using a small fork and place in a large mixing bowl.

Step 8

Return the water to a boil over high heat. Add the shrimp and cook for 2 minutes, stirring once halfway through with a wooden spoon, until the shrimp turn bright pink and opaque throughout.

Step 9

Remove the shrimp with a slotted spoon and place them in the mixing bowl with the mussels. Let them cool for 1 minute.

Step 10

Return the water to a boil over high heat. Add the squid rings and cook for 1 minute, stirring gently once, until they turn opaque and curl slightly (overcooking makes them tough).

Step 11

Remove the squid with a slotted spoon and place it in the mixing bowl with the mussels and shrimp.

Step 12

Pour the lemon-oil dressing over the seafood in the bowl and stir gently with a wooden spoon for 30 seconds until all the seafood is evenly coated.

Step 13

Cover the bowl loosely with plastic wrap or aluminum foil and refrigerate for 10 minutes so the flavors blend together.

Step 14

Remove the bowl from the refrigerator and stir the salad once more to redistribute the dressing, ensuring every piece is coated.

Step 15

Divide the insalata di mare evenly among four bowls or plates, spooning extra dressing from the bottom of the bowl over each serving. Sprinkle the chopped parsley evenly over the top of each bowl.