Seafood Salad

Clean the fresh squid and cut them into small pieces. Soak the mussels well a few times and brush them if necessary. Peel the raw Norway lobster.

Roughly chop the onion and cook it with the squid, bay leaf, clove, fennel herb, peppercorns, white wine and 150 ml of water in a pressure cooker for 10 minutes. Open the lid. Coat a sieve top with a little oil. Pour in the peeled Norway lobster and the mussels. Put the lid back on and bring to the boil. Cook in steam for about 2-3 minutes. The mussels should open and the Norway lobster should become milky white.

Then cut the Norway lobster into 1 1/2 cm pieces. Remove the mussel shells. Mix lemon juice and vinegar with a little salt. Add olive oil and half of the parsley. Mix the sauce well with the seafood while it is still lukewarm. Sprinkle with the remaining parsley and garlic. It tastes best when the Frutti di Mare are served while still lukewarm.

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