For super-thin veggies, use a mandoline for slicing.
Add fennel and onion to the bowl; stir gently and set aside.
Fill a large bowl with ice water; place near the stove.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Add shrimp to the boiling water; cook until opaque and cooked through, about 2 minutes.
With a slotted spoon, transfer the shrimp to the ice bath.
Drain and transfer the scallops and squid to the ice bath.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Add mussels and toss to combine.
To make ahead
Refrigerate, covered, for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
(-) Information is not currently available for this nutrient.
