Marinated Shrimps, Mussels And Artichoke Hearts
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6½pounds mussels (about 6 dozen), scrubbed and beards removed
- 3¼pounds medium shrimp (20-24 to the pound), shelled
- 1teaspoon kosher salt
- 49-ounce boxes frozen artichoke hearts
- 8stalks (about 1½ pounds) celery, peeled and cut diagonally into ¼-inch slices
- ¾pound white onion, quartered and thinly sliced (2 cups)
- ½cup fresh lemon juice
- ¼cup good quality olive oil
- 1tablespoon kosher salt
- ½teaspoon freshly ground black pepper
- 4tablespoons drained and rinsed capers
- ¾cup of liquid from cooked mussels
The Marinade
Nutritional analysis per serving (20 servings)
255 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 35 grams protein; 787 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the mussels with a quarter-cup of water in a large pot with a tightly fitting lid. Cook for 10 minutes, shaking the pot - holding the cover on - once during cooking. Remove from heat. Allow to cool until the mussels can be handled. Shell the mussels, using one shell as tweezers. Place the meat in a very large bowl. Discard the shells. Strain the mussel liquid through a sieve lined with a damp cloth. Reserve.
- Step 2
Bring three quarts of water with the salt to a boil in a large pot. Drop in the shrimp. Stir. Cover the pot and turn off the heat. Let the shrimp steep for five minutes. Drain in a large colander. Add to the mussels.
- Step 3
Open the boxes of artichoke hearts. Place the artichokes in a sieve under hot running water until they can be separated. Place in bowl of hot water until thoroughly defrosted. Drain and add them to the shrimp and mussels.
- Step 4
Add the celery and onions and stir.
- Step 5
Whisk together the marinade ingredients. Pour over the salad. With hands or large spoons, mix thoroughly. Cover the bowl with plastic wrap and refrigerate. Stir once or twice before dinner.
Private Notes
Comments
I make this refreshing salad every year for the feast of the Seven Fishes. I decrease the mussels ( I serve steamed mussels separately) and increase the shrimp. Sometimes I add olives. The celery is a must. Be careful with the salt. A very forgiving recipe you can do ahead.
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