Fresh herbs and a lemony vinaigrette spiked with ouzo dress this chilled seafood salad, the perfect offering to Mighty Poseidon, Lord of the Seas!
The last sacrificial flame to the Olympians may have been extinguished nearly two thousand years ago, but their influence lingers on; and Greek mythology continue to inspire artists and writers to this day. The fantastical tales of gods, heroes, and mythical creatures first captured my imagination as a child. Today I look to those ancient yet familiar tales as inspiration for our Greek mythology inspired feast!
Mighty Poseidon, King of the Seas and Lord of horses, floods and earthquakes, was one of the great Gods of Ancient Greece. At that time, Ancient Greece was comprised of numerous independent city-states, regions, and islands spread across the Mediterranean. As such, the sea was an integral part of life for this ancient civilization. It’s no wonder that the Lord of the Aegean would play a significant role in the lives of the Ancient Greeks.
Hear, Poseidon, ruler of the sea profound, whose liquid grasp begirds the solid ground; who, at the bottom of the stormy main, dark and deep-bosomed holdest they watery reign.
Orphic Hymn 17 To Poseidon
Deep under the waves of the Aegean dwells Poseidon and his wife Amphitrite where they rule over all the creatures of the sea. Easily customized with your favourite shellfish, this medley of fresh seafood, is the perfect offering to the Lord of the Seas. Fresh herbs and a lemony vinaigrette spiked with ouzo dress this chilled seafood salad, perfect for a hot summer day!
Ingredients
Shellfish: This dish can be made with any combination of shellfish that you prefer. I used large shrimp, scallops, mussels, and clams. Shrimp and scallops can be purchased frozen. Purchase fresh mussels and clams on the same day you intend to cook them.
Squid: I love calamari and couldn’t resist adding squid to this seafood salad. If you’re lucky you can find squid tubes and tentacles already cleaned and likely frozen. Otherwise, you may have to clean them yourself.
Ouzo: In a nod to that other famous Mediterranean seafood medley, Bouillabaisse, I wanted to add a hint of anise flavoured liqueur which goes particularly well with seafood. Pernod might be fashionable in France, but in Greece, it’s all about the Ouzo! However, you can certainly substitute with another anise flavoured liqueur instead, such as Pernod, Pastis, or Sambuca.
White wine: I use a bit of white wine to steam the mussels and clams before adding water to create a court bouillon. The remaining seafood can be poached in this liquid and absorb all those incredible flavours.
Olive oil: I like to use a good extra virgin olive oil.
Lemon juice: Use fresh lemon juice if possible.
Fresh oregano: Freshly chopped oregano adds incredible flavour to this salad, however you can certainly substitute with dried if necessary.
How to make Lemon Ouzo Seafood Salad
Prep the shellfish
Peel the shrimp and make sure the vein along the back of the shrimp is removed. The tails can be left on or removed depending on preference. Remove the small muscle on the side of the scallops, it should be easy to peel off or remove with a paring knife.
Wash the mussels and pull off the beards. Return the mussels to the fridge while preparing the remaining seafood. Wash the clams and return to the fridge. *Be sure to discard any mussels or clams that have broken shells or are open and won’t close when tapped.
Prep the squid
To prep the squid, ensure that they are fully thawed. Begin by cutting off the tentacles. Make the cut right at the base of the tentacles, avoiding the small hard beak. Set the tentacles aside.
Pull the innards out of the tube. Grasp the squid head firmly right where it connects to the tube and pull steadily until the innards come out. If it doesn’t all come out together, use your fingers to scoop out the remaining innards until the tube is empty. Pull the hard plastic-like quill, or membrane, out of the tube.
Remove the skin. Grasp the fins and pull away from the body, the skin should come off easily. Continue to pull the skin off until the tub is completely white. Rinse the tube and remove any remaining guts from inside.
Slice the tubes into rings and set aside with the tentacles.
Cook the shellfish
In a large pot heat 2 Tbsp olive oil over medium high heat. Add the sliced onion and garlic cloves. Sauté for 2 to 3 minutes until softened. Add the mussels and clams. Pour in the white wine and immediately cover with a lid. Cook for 5 to 10 minutes until the shellfish are fully cooked and open.
When the mussels and clams are open, remove the pot from the heat. Discard any shellfish that have not opened. Use a slotted spoon to remove the cooked shellfish and transfer to a large bowl. Use the spoon to remove the remaining onion slices and garlic.
Add the water and salt to the cooking liquid in the pot and place back over high heat. Bring to a boil. Add the shrimp and cook for 3 to 5 minutes until the shrimp is pink and cooked through. Remove with a slotted spoon and transfer to another bowl. Repeat with the scallops, adding them to the shrimp when cooked.
Lastly add the squid tentacles and rings to the cooking liquid. Cook for 3 to 5 minutes until cooked through. Transfer the cooked squid to the shrimp and scallops. Refrigerate all the cooked seafood while you prepare the vinaigrette.
Make the lemon ouzo vinaigrette
In a small bowl combine the ouzo, lemon juice, minced garlic, salt, and pepper. Whisk together. Add the olive oil, whisking while slowly streaming the oil into the vinaigrette. Continue whisking until combined and emulsified. Add the chopped parsley and oregano. Set aside.
Assemble the salad
Pull most of the cooked mussels and clams out of their shells and add to the other cooked seafood. Leave a few mussels and clams in their shells for garnish before adding to the seafood. Add the cherry tomatoes and pour over the lemon ouzo vinaigrette. Toss together.
Serve the Lemon Ouzo Seafood Salad
Chill the salad until completely cold. Stir the seafood several times while chilling to ensure all the seafood is covered with the vinaigrette. Serve well chilled and enjoy!
More Greek Mythology Inspired Recipes
- Hestia: No Knead Bread with Garlic and Rosemary
- Aphrodite: Scallops with Saffron Vanilla Beurre Blanc
- Aphrodite: Sparkling Rhubarb Rose Cocktail
- Athena: Briam with Whipped Feta, Olives, and Pita
- Athena: Homemade Pita Bread
- Athena: Herb Marinated Olives
Lemon Ouzo Seafood Salad
Ingredients
- 1 lb large shrimp
- ½ lb sea scallops
- 2 lb live mussels
- 1 lb live clams
- 1 lb squid
- ½ cup + 2 tbsp olive oil divided
- 1 onion sliced
- 4 garlic cloves divided
- 2 cups white wine
- 4 cups water
- 2 tsp kosher salt divided
- 2 oz ouzo
- ½ cup lemon juice
- ¼ tsp pepper
- ¼ cup chopped fresh oregano or 2 tsp dried
- ⅓ cup chopped fresh parsley
- 1 cup cherry tomatoes halved
Instructions
- Peel the shrimp and make sure the vein along the back of the shrimp is removed. The tails can be left on or removed depending on preference. Remove the small muscle on the side of the scallops.
- Wash the mussels and pull off the beards. Return the mussels to the fridge while preparing the remaining seafood. Wash the clams and return to the fridge. *Be sure to discard any mussels or clams that have broken shells or are open and won't close when tapped.
- To prep the squid, begin by cutting off the tentacles. Make a cut right at the base of the tentacles, avoiding the small hard beak. Set the tentacles aside.
- Pull the innards out of the tube. Grasp the squid head firmly right where it connects to the tube and pull steadily until the innards come out. If it doesn't all come out together, use your fingers to scoop out the remaining innards until the tube is empty. Pull the hard plastic-like quill, or membrane, out of the tube.
- Remove the skin. Grasp the fins and pull away from the body, the skin should come off easily. Continue to pull the skin off until the tub is completely white. Rinse the tube and remove any remaining guts from inside. Slice the tubes into rings and set aside with the tentacles.
- In a large pot heat 2 Tbsp olive oil over medium high heat. Add the sliced onion and 2 garlic cloves. Sauté for 2 to 3 minutes until softened. Add the mussels and clams. Pour in the white wine and immediately cover with a lid. Cook for 5 to 10 minutes until the shellfish are fully cooked and open.
- When the mussels and clams are open, remove the pot from the heat. Discard any shellfish that have not opened. Use a slotted spoon to remove the cooked shellfish and transfer to a large bowl. Use the spoon to remove the remaining onion slices and garlic and discard.
- Add the water and 1 tsp kosher salt to the cooking liquid in the pot and place back over high heat. Bring to a boil. Add the shrimp and cook for 3 to 5 minutes until the shrimp is pink and cooked through. Remove with a slotted spoon and transfer to another bowl. Repeat with the scallops, adding them to the shrimp when cooked.
- Lastly add the squid tentacles and rings to the cooking liquid. Cook for 3 to 5 minutes until cooked through. Transfer the cooked squid to the shrimp and scallops. Refrigerate all the cooked seafood while you prepare the vinaigrette.
- Mince the remaining 2 garlic cloves. In a small bowl combine the ouzo, lemon juice, minced garlic, 1 tsp kosher salt, and ¼ tsp pepper. Whisk together. Add the remaining olive oil, whisking while slowly streaming the oil into the vinaigrette. Continue whisking until combined and emulsified. Add the chopped oregano and parsley. Set aside.
- Pull most of the cooked mussels and clams out of their shells and add to the other cooked seafood. Leave a few mussels and clams in their shells for garnish before adding to the seafood. Add the cherry tomatoes and pour over the lemon ouzo vinaigrette. Toss together.
- Chill the salad until completely cold. Stir the seafood several times while chilling to ensure all the seafood is covered with the vinaigrette. Serve well chilled and enjoy!