Marinated Shrimp, Mussels, and Artichoke Hearts

Name: Marinated Shrimp, Mussels, and Artichoke Hearts
Ingredients: 1 tablespoon kosher salt; ¼ cup good-quality olive oil; ½ cup fresh lemon juice; ¾ pound white onions, quartered and thinly sliced (2 cups); ¾ cup liquid from cooked mussels; ¼ cup drained and rinsed capers; ½ teaspoon Freshly ground black pepper; Four 9-ounce boxes frozen artichoke hearts; 3¼ pounds medium shrimp (20 to 24 to the pound), shelled; 8 stalks celery (about 1½ pounds), peeled and cut diagonally into ¼-inch slices; 6½ pounds mussels (about 6 dozen), scrubbed and beards removed; 1 teaspoon kosher salt

Preparation info

Makes
20
Servings as a First Course

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This sprightly marinated seafood can be prepared the day before, making it an ideal starter for a party.

Ingredients

Four 9-ounce boxes frozen artichoke hearts
6½ pounds mussels (about 6

Fish course
Starter
Pescatarian
Gluten-free

Method

Open the boxes of artichoke hearts. Place the artichokes in a sieve under hot running water until they can be separated. Place in a bowl of hot water until thoroughly defrosted. Drain. Set aside.

Put the mussels with ¼ cup water in a large pot with a tight-fitting lid. Cook for 10 minutes, shak