• 4servings
  • 80minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt

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

  11. Salt and freshly ground black pepper

  12. 1 bunch mint, leaves removed, to yield

  13. 1/4 cup whole leaves

  14. 2 cups wild bitter greens, washed and spun dry (can substitute baby mustard greens )

  15. 2 lemons, cut into wedges

  16. Rock salt

Instructions Jump to Ingredients ↑

  1. Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon red vinegar.

  2. 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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