Recipe(tried): Seafood Salad

Seafood Salad (Insalata Di Frutti Di Mare)
Servings 6

2 lb mussels, cleaned
2 lb clams, cleaned
salt
8 oz squid rings
8 oz shelled fresh scallops (optional)
1 lb whole cooked large prawns
crusty bread, to serve

DRESSING:
4 fl oz olive oil
2-3 tablespoons lemon juice
2 tablespoons chopped flat-leaf parsley
1 teaspoon French mustard
freshly ground black pepper, to taste

Place the mussels and clams in a large saucepan with 6 tablespoons of water. Cover and cook over a medium heat for about 5 minutes, until they open. Remove with a slotted spoon and place in a bowl, discarding any that are not open. Set aside. The liquid from the shellfish in the sacuepan should be about 2.5 cm/1 in deep. Bring the liquid to a gentle simmer, adding salt to taste. Add the squid and scallops, cover and simmer for about 1 minute over a low heat, so they are almost firm. Do not boil or they will toughen. Using a slotted spoon, transfer to a serving dish and cover with foil. Peel the prawns and cut each into 2 or 3 pieces. Remove the mussels and clams from the shells, reserving six mussels in half shells. Add the prawns, shelled mussels and clams to the squid and scallops.

FOR THE DRESSING: Combine all the ingredients in a jug; mix thoroughly. Pour over the seafood. Toss well, garnish with the reserved mussels, and serve still slightly warm with crusty bread.