Ingredients Jump to Instructions ↓

  1. 12 mussels, scrubbed and rinsed

  2. 12 baby octopus , boiled

  3. 45 minutes with a cork and cooled

  4. 12 (16 to 20 prawns), peeled and deveined

  5. 4 small squid, peeled and cleaned, whole

  6. 12 crayfish , boiled and shelled, reserving the heads

  7. 2 scallions, thinly sliced

  8. 4 tablespoons red wine vinegar

  9. 1/2 cup extra-virgin olive oil

  10. 1 tablespoon fresh hot red peperoncini pepper, thinly sliced Salt and freshly ground black pepper

  11. 1 bunch mint, leaves removed, to yield

  12. 1/4 cup whole leaves

  13. 2 cups wild bitter greens, washed and spun dry (can substitute baby mustard greens )

  14. 2 lemons, cut into wedges Rock salt

Instructions Jump to Ingredients ↑

  1. Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon red vinegar . Add the mussels, octopus, and prawns and boil for 1 minute. The prawns should redden and mussels should start to open. Add the squid and the crayfish and continue to cook over high heat until the squid is just translucent, about 1 minute. Drain everything and place the seafood all together in a warm bowl. Add the scallions, vinegar, olive oil, peppers, salt and pepper, and the mint , and toss to coat. Add the greens, toss again, and serve warm with lemon wedges and rock salt.


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