SQUID AND MUSSEL SALAD

Squid and Mussel Salad image

Yield Makes 6 first-course servings

Number Of Ingredients 13

1 lb cleaned squid, bodies and tentacles separated but left whole
1 lb cultivated mussels
2 tablespoons cider vinegar
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon extra-virgin olive oil
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 large fennel bulb (sometimes called anise; 8 oz), trimmed, cored, and thinly sliced crosswise
1/2 medium red onion, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
12 Belgian endive leaves

Steps:

Plunge squid into a large saucepan of boiling water, then remove pan from heat and let stand, stirring once or twice, 1 1/2 minutes. Drain squid in a colander and cool. Cut squid bodies crosswise into thin slices and halve tentacles crosswise.
Scrub mussels and rinse well, then cook in a 5- to 6-quart heavy pot over moderately high heat, covered, until shells are opened, 4 to 6 minutes, checking frequently after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.) Cool mussels, then remove from shells.
Whisk together vinegar, citrus juices, oil, garlic, salt, and pepper in a bowl and add squid, mussels, fennel, onion, and parsley, tossing to combine.
Serve salad on endive leaves.