Marinated Shrimps, Mussels And Artichoke Hearts

Total Time
About 30 minutes
Rating
3(5)
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Ingredients

Yield:20 servings
  • 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)
  • The Marinade

    • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Add the celery and onions and stir.

  5. 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.

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Comments

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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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