Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 6 first-course servings

　　1 lb cleaned squid, bodies and tentacles separated but left whole

　　1 lb cultivated mussels

　　2 tablespoons cider vinegar

　　2 tablespoons fresh orange juice

　　2 tablespoons fresh lemon juice

　　1 teaspoon extra-virgin olive oil

　　1/4 teaspoon minced garlic

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1/2 large fennel bulb (sometimes called anise; 8 oz), trimmed, cored, and thinly sliced crosswise

　　1/2 medium red onion, thinly sliced

　　2 tablespoons chopped fresh flat-leaf parsley

　　12 Belgian endive leaves

　　

Step 1

Plunge squid into a large saucepan of boiling water, then remove pan from heat and let stand, stirring once or twice, 1 1/2 minutes. Drain squid in a colander and cool. Cut squid bodies crosswise into thin slices and halve tentacles crosswise.

　　

Step 2

Scrub mussels and rinse well, then cook in a 5- to 6-quart heavy pot over moderately high heat, covered, until shells are opened, 4 to 6 minutes, checking frequently after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.) Cool mussels, then remove from shells.

　　

Step 3

Whisk together vinegar, citrus juices, oil, garlic, salt, and pepper in a bowl and add squid, mussels, fennel, onion, and parsley, tossing to combine.

　　

Step 4

Serve salad on endive leaves.

　　

Nutrition Per Serving

Each serving contains about 122 calories and 3 grams fat.

　　#### Nutritional analysis provided by Gourmet

　　Cooks’ note:

　　Salad can be made 6 hours ahead and chilled, covered.