Italian Seafood Salad (Insalada di Mare)

Discover Italian Seafood Salad (Insalada di Mare). Review the available recipe details and open the credited original source for the complete preparation method.

• 1/2 cup dry white wine, ↔ Remplacer
• 2 pounds fresh live Manila or littleneck clams ((about 2 dozen), purged and scrubbed) ↔ Remplacer
• 1 pound fresh live mussels ((about 2 dozen), scrubbed and de-bearded if necessary) ↔ Remplacer
• 3/4 pound medium to large shrimp ((20 to 25), peeled and deveined) ↔ Remplacer
• 3/4 pound cleaned calamari (a mix of sacs and tentacles; sacs cut into 1/2-inch-thick rings and bite-size pieces) ↔ Remplacer
• 2 bay leaves ↔ Remplacer
• Salt ↔ Remplacer
• 1 lemon ↔ Remplacer
• 1 garlic clove, (minced) ↔ Remplacer
• 2 tablespoons finely chopped flat-leaf parsley ↔ Remplacer
• Crushed red pepper ((optional)) ↔ Remplacer
• 1/2 to 3/4 cup extra virgin olive oil ↔ Remplacer
• 1 tablespoon drained capers ↔ Remplacer
• 1 large stalk celery, (diced) ↔ Remplacer
• 1 large carrot, (diced) ↔ Remplacer
• 5 radishes, (diced ) ↔ Remplacer
• 1/2 cup water ↔ Remplacer
• 1/2 cup cider or white wine vinegar ↔ Remplacer
• 3 tablespoons sugar ↔ Remplacer
• 1/2 teaspoon salt ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

Cette page peut contenir une traduction automatique. La source originale prévaut.