Author: Adapted from a recipe I saw in Stop & Shop's magazine
Serves: 8 if you are serving other proteins as well
*broken mussel shells should be discarded.
If you have a large enough pot, you can cook the squid, Bay scallops and shrimp in the same step.
Prep ahead tip: You can buy and cut all the seafood the night before you plan to make this or defrost it the day before, if you purchased frozen.
Other things you can add to this salad include olives, capers, red onion, shallots, or scallions. If you do add something like onion, make sure it is thinly sliced.
If you don’t eat seafood, you can try swapping in sliced hearts of palm, boiled potato, celery, cauliflower, olives, red onion, capers, parsley and the same dressing!