Marinated Shrimps, Mussels And Artichoke Hearts
- 6 1/2 pounds mussels (about 6 dozen), scrubbed and beards removed
- 3 1/4 pounds medium shrimp (20-24 to the pound), shelled
- 1 teaspoon kosher salt
- 4 9-ounce boxes frozen artichoke hearts
- 8 stalks (about 1 1/2 pounds) celery, peeled and cut diagonally into 1/4-inch slices
- 3/4 pound white onion, quartered and thinly sliced (2 cups)
- 1/2 cup fresh lemon juice
- 1/4 cup good quality olive oil
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons drained and rinsed capers
- 3/4 cup of liquid from cooked mussels
- Put the mussels with a quarter-cup of water in a large pot with a tightly fitting lid.
- Cook for 10 minutes, shaking the pot - holding the cover on - once during cooking.
- Remove from heat.
- Allow to cool until the mussels can be handled.
- Shell the mussels, using one shell as tweezers.
- Place the meat in a very large bowl.
- Discard the shells.
- Strain the mussel liquid through a sieve lined with a damp cloth.
- Reserve.
- Bring three quarts of water with the salt to a boil in a large pot.
- Drop in the shrimp.
- Stir.
- Cover the pot and turn off the heat.
- Let the shrimp steep for five minutes.
- Drain in a large colander.
- Add to the mussels.
- Open the boxes of artichoke hearts.
- Place the artichokes in a sieve under hot running water until they can be separated.
- Place in bowl of hot water until thoroughly defrosted.
- Drain and add them to the shrimp and mussels.
- Add the celery and onions and stir.
- Whisk together the marinade ingredients.
- Pour over the salad.
- With hands or large spoons, mix thoroughly.
- Cover the bowl with plastic wrap and refrigerate.
- Stir once or twice before dinner.
mussels, shrimp, kosher salt, stalks, white onion, lemon juice, olive oil, kosher salt, freshly ground black pepper, capers, mussels
Taken from cooking.nytimes.com/recipes/1299 (may not work)