| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 8 cups water
- 1/2 cup white wine vinegar
- 1 tablespoon kosher salt
- 1 1/2 pounds large shrimp (25 to 30 shrimp), peeled and deveined
- 1 pound sea scallops (10 to 12)
- 3 pounds fresh mussels in the shell, scrubbed and beards removed
- 1 cup good olive oil
- 1/2 teaspoon whole fresh thyme leaves
- 1 teaspoon minced fresh garlic
- 2 lemons, zested
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons Champagne or white wine vinegar
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup medium-diced celery (2 stalks)
- 3 tablespoons chopped fresh parsley leaves
- Thinly sliced lemon, for garnish
Instructions
- To cook the seafood, combine 8 cups of water with the white wine vinegar and salt in a large saucepan and bring to a boil. Add the shrimp and cook for 2 minutes only. Remove with a slotted spoon. Bring the water back to a boil and cook the scallops for 4 to 5 minutes, until cooked through. Drain.
- Bring 1/2 cup of water to a boil in the same saucepan and toss in the mussels. Return to a boil, cover, and steam for 3 to 5 minutes, until they’re all opened. (Discard any that remain unopened after 5 minutes.) Drain. Remove the mussels from the shells and discard the shells. Drain all the cooked seafood and place it in a large bowl.
- To make the sauce, heat the olive oil in a medium saute pan and add the thyme, garlic, and lemon zest. Cook over low heat for 1 minute. Off the heat, add the lemon juice, mustard, vinegar, salt, and pepper. Pour the hot vinaigrette over the seafood.
- Add the celery and parsley and toss well. This salad can be served immediately, but it is best when allowed to sit, refrigerated, for 1 to 2 hours. Sprinkle with salt and toss with sliced lemon.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 603 |
| Total Fat | 42 g |
| Saturated Fat | 6 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 40 g |
| Cholesterol | 128 mg |
| Sodium | 1749 mg |
Reviews
I absolutely love this recipe and have cooked this dish ever since it came out. My family loves it too. It’s a must have for most family gatherings. Just a few tips: 1) I add thyme, garlic and lemon zest to olive oil before I heat the oil. Otherwise you run the risk of the ingredients burning if the oil is too hot. 2) I add half the amount of lemon juice and vinegar, otherwise it’s too acidic for me. 3) I don’t use the whole amount of sauce. I add the sauce to salad a little bit at a time not to add too much.
No one out of 5 people liked it.. My sisters in law know- I can cook.. worked at very posh restaurant for yrs..was so hiked up..bragging- “It’s Ina’s recipe”.. So embarrassing when a guest hurls chunks in the waste bin!..seriously embarassing and I stuck to the recipe.. This recipe is a total waste of money, time- and good ingredients.. visualizing my my son bent over hurling that expenssive dinner out..and my dinner guests felt the same.- No one liked it..- we ordered from the keg..
can you make this a day in advance?
I don’t think I would add the thyme if I make it again. It really overpowered the flavors. I think I’ll try her seafood salad, Italian style instead. I also more than cut the recipe in half. As written it would feed an army and cost a small fortune!
There must be a mistake in this recipe. A full cup of olive oil is too much especially where there is no pasta to absorb any of it. Both of Ina’s other seafood recipes – Roasted Shrimp and Orzo and Italian Seafood Salad- only call for 1/2 cup of olive oil. I would appreciate it if Ina or the Food Network would re-evaluate the recipe and let me know if the amount of olive oil should be a lot less than one cup.
I absolutely LOVED this dish. It was so tasty and fresh, it really screams “Hamptons” gourmet.
Love it!! It’s simple & full of juicy flavors.
This was luscious! 1 tablespoon of salt is not to much to add to all of that water but 2 teaspoons added to the sauce is. I use Kosher salt and find it safe to always cut her salt recommendations in half. You can always add more but half is usually right for my taste and I love salty things.
I love this recipe. I’ve made it several times. I leave out the mussels and use calamari instead. I also add some red onion, tomatoes, and fennel as well as the celery.
I live in the Hamptons and that’s how I had it served in a small local restaurant here. Delicious and refreshing lite meal served with some crusty bread.
I live in the Hamptons and that’s how I had it served in a small local restaurant here. Delicious and refreshing lite meal served with some crusty bread.
I’ve made this recipe many times, exactly as the recipe prescribes, and have served it to many a happy guest. I always follow a recipe exactly the first time. This was a winner, so I stuck with the formula,,,using kosher salt and e.v.o.e. My cousin is raving about it a year later, so I’m forwarding her the recipe. It’s a great light seafood dish for a summer buffet, as we;; as one of our family favorites. I generally like Ina Garten’s recipes. We seem to cook the same way, same methods and tastes, so she’s my Food Network heroine!