It’s easier to cook with seafood in season — it’s more abundant and much fresher. Plus, it can make for a perfect light dinner.
- 2 garlic cloves
- juice of 2 lemons
- 600 g mixed seafood (mussels, shrimp, octopus, squid, clams, etc. If using frozen, take a bit more)
- Olive oil
- Finely chopped parsley
- Sea salt and freshly ground black pepper
Place the garlic in a small bowl and squeeze in the lemon juice. Let it infuse for 30–60 minutes, then remove the garlic.
Cook the seafood in water under a lid. If using shell-on clams or mussels, remove the shells after cooking.
Mix the lemon juice with olive oil, parsley, and pepper. Pour this mixture over the seafood and let it absorb the flavors. Stir once more before serving.
You can also slice some tomatoes, arrange some salad leaves on the side, or prepare bruschetta — they make a great addition to the dish.
Place the garlic in a small bowl and squeeze in the lemon juice. Let it infuse for 30–60 minutes, then remove the garlic.
Cook the seafood in water under a lid. If using shell-on clams or mussels, remove the shells after cooking.
Mix the lemon juice with olive oil, parsley, and pepper. Pour this mixture over the seafood and let it absorb the flavors. Stir once more before serving.
You can also slice some tomatoes, arrange some salad leaves on the side, or prepare bruschetta — they make a great addition to the dish.
