½ pound calamari, cleaned, and sliced into rings
½ pound small sea scallops
½ pound small shrimp, cleaned
2 pounds fresh mussels, washed and debearded
1 cup green olives, coarsely chopped
2 stalks celery, sliced thin on an angle
1 head fennel, split and sliced ¼-inch thick
1 bunch parsley, washed and picked
Zest and juice of 2 lemons
1 cup good extra-virgin olive oil
In a saucepan, combine two cups white wine to one quart water and bring to a boil. Lower the heat to a simmer and add the scallops and shrimp. Simmer for two minutes, then turn the heat off and let the mixture sit for ten minutes. Remove the seafood from the liquid, and then add to the bowl with the calamari.
Place the mussels in a pot and add one cup of the shrimp and scallop liquid. Cover with a lid and bring to a boil. Cook until the mussels open, about four minutes. Remove the mussels from their shells, discarding any that don’t open, and add them to the bowl with the calamari.
In a small sauté pan over medium-high heat, heat two tablespoons of olive oil, then add the celery and fennel and sauté until lightly cooked, with no color. Add the vegetables to the bowl.
Add the olives and parsley to the seafood, along with lemon juice and the remaining olive oil. Toss and then season to taste with salt and pepper.