This is inspired by a simple but amazing seafood salad made in Sri Lanka with blue river prawns and squid. I’ve included a broader range here.
timing
Preparation time: 15 minutes
Cooking time: 15 minutes
service
Four
material
- 150g live mussels (scrubbed)
- 250g squid, peeled and cut into 2cm cubes.
- 4 scallops (peeled)
- A handful of sea beets, sea aster, or samphire
- 4 shelled oysters
For dressing
- 1 red chili pepper (finely chopped, seeds and all)
- 2 green onions (finely chopped)
- 100ml olive oil or rapeseed oil
- Apple cider vinegar 25ml
Method
- Place the mussels and 100ml of water in a pot, cover and simmer over high heat for a few minutes until the shells open. Discard those that don’t.
- Using a slotted spoon, transfer the mussels to a plate, add the squid and scallops to the liquid and cook, stirring constantly, for 1 minute. Remove from heat and transfer seafood to another plate, reserving liquid.
- Strain the liquid through a fine sieve, return to the pot, and simmer until about 1 tablespoon remains. Mix this with the dressing ingredients in a bowl and season to taste.
- Boil seaside vegetables in boiling water for about 10 seconds, then quickly drain under tap water.
- Remove the mussels from their shells and add them to the dressing along with the scallops and squid. Arrange on a plate with the seaside vegetables, spoon over the remaining dressing, and top with the oysters.
