Insalata Di Mare

Brings back holidays memories...!

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   1) Place the garlic and lemon juice in a small bowl and set aside for 1 hour. Remove the garlic and discard. (This infuses the lemon juice with the garlic flavour).
   2) Cook the squid in a pan of boiling salted water for 5 minutes, or until tender. Remove the squids.
   3) Cook the prawns in the same water for 2 minutes, or until pink and cooked through. Drain and cool slightly, then peel and pull out the dark vein from each prawn back, starting at the head end.
   4) Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that does not close when tapped on the bench. Rinse well. Scrub the clams. Cook the mussels and clams in separate pans with 1 cup (250ml/8 fl oz) water in each pan. Cover and steam for about 4-5 minutes until the shells open. Discards any shells that do not open. Allow to cool slightly. Remove the mussels and clams from their shells.
   5) Combine the seafood with garlic-infused lemon juice, olive oil and parsley, then season with salt, and cracked black pepper. Allow to stand for 15 minutes at room temperature before serving. Can be served on a bed of baby spinach leaves.