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Fish, Italy

Warm seafood salad with grilled bread

Warm seafood salad with grilled bread is a summer dish for 4 people, ready in 40 minutes, rated easy, for about €5.00 per person. Mussels, shrimp and squid are tossed while still warm with a lemon, parsley and celery dressing. The key to success is timing, the seafood absorbs the flavors best while it's still hot.

Tonight, a warm seafood salad with mussels, shrimp and squid, lemon, parsley and celery, served with grilled bread.

Warm seafood salad with grilled bread
Total time
40 min
Difficulty
Easy
Cost per person
€5.00
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Summer

This salad plays on the contrast between warm seafood and a fresh lemon dressing. The mussels bring briny juice, the squid stays tender if you respect the short two minute poaching time, and the shrimp add a mild sweetness. Crisp celery and fresh parsley lighten the whole dish, so it stays easy to eat despite having three kinds of seafood.

This is a summer recipe to bring out for a lunch on the terrace or a light dinner after a hot day. It works well for a meal with friends, served with grilled bread rubbed with garlic, but it stays simple enough for a weeknight if you use seafood that's already prepped. Mon Chou recommends serving it warm, never cold, to keep all its character.

The ingredients

4 people

Fish counter

  • Mussels 1 kg
  • Cooked, peeled shrimp 200 g
  • Squid rings 300 g

Fruits and vegetables

  • Celery stalks 2
  • Lemon 2
  • Flat leaf parsley 5 sprigs
  • Garlic 1 cloves

Bakery

  • Country bread 1

Pantry

  • Dry white wine 10 cl
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks, Shellfish, Celery, Gluten

The step by step recipe

  1. Rinse the mussels and steam them, covered, in a pot with the white wine for 5 minutes, then remove them from their shells. 8 min

    Discard any mussels that stay closed after cooking.

  2. Poach the squid rings for 2 minutes in the strained mussel cooking liquid, then drain. 3 min

    No more than 2 minutes, beyond that they turn rubbery.

  3. Make the dressing with the oil, lemon juice, crushed garlic, chopped parsley, thinly sliced celery, salt and pepper.

    Remove the garlic before mixing if you don't like its sharp bite.

  4. Toss the warm mussels, squid and shrimp with the dressing and let marinate. 10 min

    A few minutes is enough, any longer and the lemon starts cooking the seafood.

  5. Slice the bread, grill it, and serve it alongside the salad. 5 min

    Rub the grilled slices with a clove of garlic, it's wonderful.

Our tips to get it right

  • Strain the mussel cooking liquid well before poaching the squid in it, sand and grit from the shells often settle there.
  • Taste the dressing before tossing it with the seafood, the celery and lemon should balance each other without overpowering the briny flavor.
  • If you use frozen, already shelled mussels, go straight to poaching the squid in a bit of warmed white wine.

The variations

  • Swap the squid for quickly seared scallops for a more refined version.
  • For a vegetarian version, replace the seafood with hearts of palm and button mushrooms sautéed with garlic.
  • To save time, use a store bought mix of cooked, shelled seafood, just warm it gently before tossing it with the dressing.

What to serve it with

  • A glass of chilled dry white wine
  • A simple green salad
  • Sliced tomatoes with olive oil

Storage

This salad keeps for 1 day in the refrigerator in a sealed container, no longer since seafood loses freshness quickly. It doesn't freeze well. Reheat it very gently in a pan for a few minutes before serving, without letting it boil.

Questions about this dish

Can you use frozen mussels instead of fresh ones?

Yes, frozen, already shelled mussels work well and save time. Just warm them for a few minutes in a bit of hot white wine before mixing them with the rest.

How do you keep the squid from turning rubbery?

The key is not poaching it for more than two minutes. Beyond that, squid tightens up and turns chewy, so keep a close eye on the cooking time.

Can you make this salad ahead of time?

You can cook the seafood and make the dressing separately a few hours ahead. Toss everything together just before serving, while still warm, for the best flavor absorption.

Is celery essential to this recipe?

It adds crunch and freshness that balance the briny seafood flavor. You can swap it for thinly sliced fennel if you prefer a milder, anise flavored note.

How long does it take to make a warm seafood salad with grilled bread?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a warm seafood salad with grilled bread?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a warm seafood salad with grilled bread cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, shellfish, celery, gluten. Always check the labels of the products you buy.

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