1/2 lb. each of squid, cuttlefish, octopus, scallops, lobster, fish fillets 8 oz. mussels 1/2 glass dry white wine 6 tbs. olive oil 2 oz. parsley, chopped 3 clove garlic 2 lemons squeezed salt pepper
Clean, poach and dice all the fish. Steam the mussels in 2 tbs. olive oil, 1 clove garlic and the white wine till they open up. Shell and mix with the rest of the fish and refrigerate. Prepare a battuto with parsley and garlic and set aside. Prepare the dressing with 4 tbs. olive oil and the juice of the lemon, add salt and pepper to taste and set aside. Mix the dressing with the fish and toss well, top with a generous sprinkling of the battuto and serve.
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