Seafood Salad

Method

1. Prepare the soffritto: heat olive oil in a pan, add crushed garlic and sliced chili pepper. Add the mussels, cover, and cook until they open. Remove the mussels and filter the cooking water through a fine sieve.
2. Clean the squid: remove the tentacles and body membrane, cut into strips. Peel the shrimp, leaving the tail if desired.
3. Prepare a steamer: fill the base with water, add slices of ginger, lemon zest, and peppercorns. Place the squid strips in one steamer basket and the shrimp in another. Steam for about 4 minutes until just cooked and tender.
4. Make the roasted pepper mayonnaise: in a blender, combine a roasted and peeled bell pepper with a few tablespoons of the filtered mussel cooking water. Blend until completely smooth. (For a richer mayonnaise, you can add an egg yolk and oil, but this version is light and aromatic.)
5. In a large bowl, combine the steamed squid, shrimp, and mussels. Add a drizzle of extra virgin olive oil, fresh lemon zest, chopped celery leaves, and torn basil leaves. Toss gently to combine. Season with a pinch of the filtered mussel water if needed.
6. Plate the salad on a serving dish. Drizzle the roasted pepper mayonnaise around or on top. Garnish with lemon wedges and fresh basil leaves. Serve at room temperature or slightly chilled.