Seafood Salad

Ingredients

• 6 cups torn bibb lettuce 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon dijon mustard 
• 0.5 cup cooking wine dry white
• 2 tablespoons olive oil extravirgin
• 4 cups fennel bulb thinly sliced ( 1 medium bulb)
• 2 tablespoons flat-leaf parsley fresh finely chopped
• 1  garlic clove minced
• 0.3 cup juice of lemon fresh divided
• 2 pounds mussels scrubbed
• 0.8 teaspoon salt 
• 1 pound shrimp deveined peeled
• 1 pound squid rings skinless cleaned cut into (1-inch) rings

Equipment

• bowl
• frying pan
• whisk
• sieve
• slotted spoon
• dutch oven
• cheesecloth

Directions

1. Combine wine and mussels in a Dutch oven over medium-high heat. Cover and cook for 5 minutes or until mussels open; discard any unopened shells.
2. Remove mussels from pan with a slotted spoon, reserving liquid.
3. Remove meat from mussels, and discard shells.
4. Place mussels in a large bowl. Line a sieve with dampened cheesecloth, allowing cheesecloth to extend over edge of sieve.
5. Drain cooking liquid through sieve over a bowl, reserving liquid; discard cheesecloth.
6. Return liquid to pan; bring to a boil.
7. Add shrimp and squid to pan; cook for 4 minutes or until done, stirring occasionally.
8. Remove shrimp and squid with a slotted spoon; discard liquid.
9. Add shrimp and squid to mussels.
10. Combine 1/4 cup lemon juice and next 6 ingredients (through garlic) in a bowl, stirring well with a whisk.
11. Drizzle lemon juice mixture over shrimp mixture, tossing to coat.
12. Combine lettuce and fennel in a large bowl.
13. Add remaining 4 teaspoons lemon juice to fennel mixture, and toss to coat. Arrange fennel mixture on a platter; top with shrimp mixture.