Squid, mussel and white bean salad

Paul Rankins seafood salad is both deliciously satisfying and good for you as well
By Paul Rankin
Squid, mussel and white bean salad
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 25 minutes plus overnight soaking
  • Effort: medium


  • 350 g squid, about 10-12.5cm long
  • light olive oil
  • 50 g flat-leafleaves parsley
  • 4 large plum tomatoes, skinned and coarsely chopped

For the mussels

  • 250 ml dry white wine
  • 100 ml water
  • 3 tbsp finely chopped onions
  • 1 sprigs fresh thyme or ½ tsp dried thyme
  • 2 fresh stalks parsley
  • 2 kg live mussels

For the beans

  • 225 g driedwhite haricot beans, soaked overnight in cold water
  • 1 small onion, halved
  • 1 small carrot
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 6 tbsp olive oil
  • 1/2 tsp cracked black pepper


1. To prepare the squid, separate the head and tentacles from the body and discard the stiff cartilage quill. Cut the head free from the tentacles and discard. Remove the purplish skin. Clean and rinse the squid, then cut the large tentacles in half and the body into 1cm ringlets.

2. Heat a little light olive oil in a large frying pan over a high heat. When the oil is almost smoking, add the squid and season with salt and freshly ground black pepper.

3. Cook for 1½-2 minutes, until the squid turns from opaque to white. Remove from the heat and keep warm.

4. For the mussels: bring the wine, water, onion, thyme and parsley to a simmer in a large saucepan.

5. Scrub the mussels and pull off the hairy beard with a sharp knife, then rinse them in cold water. Discard any that remain open and do not close when tapped with a knife. Add the mussels to the simmering liquid, cover and boil vigorously for 2 minutes or until all the mussels have opened. Discard any that remain closed.

6. Drain the mussels into a colander with a bowl underneath to catch and reserve the broth. As soon as they are cool enough to handle, remove them from their shells.

7. For the beans: drain and rinse the beans, then put them in a heavy-based saucepan, cover with fresh water and bring to the boil. Add the onion, carrot and salt. Cover and simmer gently for about 1 hour until the beans are tender but still hold their shape. Drain thoroughly.

8. Toss the beans in a bowl with the lemon juice, olive oil and black pepper.

9. To assemble the salad, boil the mussel liquor and pour it over the beans. Add the mussels, squid, parsley and tomatoes and toss gently. Check and adjust the seasoning to taste and serve on a large platter.

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