If you are as fond of seafood as I am, this salad is heaven sent. It contains all the goodies from the sea one can think of. And sprinkled with parsley, lemon juice and olive oil. The Italians really know how to put seafood on the table.
Preparation time: 25 min.
Cooking time: 20 min.
450 g [1 lb] fresh mussels
1 1/2 dl [0,3 pt] water
8 scallops, meat cut into pieces
350 g [0,8 lb] monkfish, diced
125 g [4,4 oz] squid, sliced
juice of 2 lemons
1 tablespoon butter
3 tablespoons fresh parsley, finely chopped
2 cloves garlic, pressed
4 tablespoons olive oil
salt and freshly ground black pepper
 Place the mussels in a large bowl with cold water and remove all those that rise to the surface or is open, before scrubbing them clean and removing the long threads.
 Put the mussels in a deep saucepan and add water. Steam under lid at excessive heat, while shaking the pan occasionally, until the mussels have opened. Steam for a further 2 minutes, pour off the broth and set the shells aside for cooling. Throw those who have not opened and take the meat out of the opened ones.
 Put the scallop, fish and squid on a piece of aluminum foil. Sprinkle with the juice of half a lemon, add the butter in flakes and sprinkle a tablespoon of parsley on top. Fold the foil into a packet, close the corners well and bake in a preheated oven at 190° C / 375° F for 20 minutes, or until done.
 Put the shrimp in a baking dish and sprinkle with garlic and a tablespoon of parsley. Sprinkle with the juice of half a lemon. Bake uncovered in preheated oven for 10 minutes.
Arrange mussels, fish, scallop and shrimp on a serving dish and soak it all with the rest of the lemon juice and olive oil. Season with salt and pepper, sprinkle with the rest of the parsley and leave to cool before serving.