Pictures by Cassel Illustrated
Ingredients
(serves four people)
1kg (2 1/4 lb) fresh mussels, thoroughly scrubbed and beards removed;
1kg (2 1/4 lb) fresh baby clams (vongole), scrubbed;
1 bay leaf; 1 lemon, halved;
200g (7 oz) fresh squid, cleaned and cut into neat strips or rings;
175g (6 oz) small raw prawns;
4 large raw Mediterranean prawns;
6 tbsps extra virgin olive oil; 3 tbsps chopped fresh flat leaf parsley;
sea salt and freshly ground black pepper.
To serve
The night before you plan to make the salad, soak the mussels and clams in a bucket of cold water with the bay leaf and one half of the lemon.
To make the salad, begin by boiling the squid in salted water for 25-30 minutes, or until tender.
Drain the mussels and clams then put in a large pan with a little water and steam for about 8 minutes.
When all the shells have opened, drain and discard any that remain closed.
Wash all the prawns carefully, put them in a saucepan and cover with cold water. Bring to the boil then cook for 1 minute. Drain and allow the prawns to cool before removing the shells.
Remove the mussels from their shells and put them in a warm bowl with the prawns and squid.
Mix the shellfish together then squeeze over the juice from the remaining lemon half. Add the oil and parsley. Season with pepper to taste, mix again then season with salt.
Serve lukewarm, piled on to the salad leaves and garnished with lemon slices.
