Ingredients

• 12 mussels, scrubbed and rinsed
• 12 baby octopus, boiled 45 minutes with a cork and cooled
• 12 16-20 prawns, peeled and deveined
• 4 small squid, peeled and cleaned, whole
• 12 crayfish, boiled and shelled, reserving the heads
• 2 scallions, thinly sliced
• 4 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 tablespoon hot red pepper, fresh, thinly sliced
• 1 bunch mint, leaves removed, to yield 1/4 cup whole leaves
• Salt and pepper
• 2 cups wild bitter greens, washed and spun dry (can substitute baby mustard mix)
• 2 lemons in wedges

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Instructions

1. Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon red vinegar. Add mussels, octopus and prawns and boil 1 minute. Prawns should redden and mussels start to open. Add squid and crayfish and cook until squid is just translucent, about 1 minute. Drain everything and place in warm bowl. Add scallions, vinegar, olive oil, peppers, salt and pepper and mint and toss to coat. Add greens, toss again and serve warm with lemon wedges.;