INGREDIENTS

INSTRUCTIONS

First prepare the mussels. Scrub them thoroughly and remove all the little
''beards'' sticking out from between their shells. Discard any mussels that
remain open.
Place the mussels in a large saucepan and cover with a lid. Place over a
medium heat for about 6 minutes, shaking the pan constantly, until the
mussels are open. Discard any mussels that do not open.
Remove the mussels from their shells and place in a bowl. Strain the liquid
from the pan over the mussels and discard all the shells except any you may
like to keep for garnish. Set the mussels aside until required.
Cut the squid into small pieces and poach in simmering water (or half wine
and half water) for 2-3 minutes, then drain and leave to cool.
Put the beans in a large bowl and add all the seafood. Mix together
carefully. Beat together the lemon juice and olive oil and pour over the
beans and seafood. Add the parsley and garlic and season with salt and
pepper. Toss the salad together carefully, then leave to stand in the
refrigerator for about 45 minutes. Remove from the refrigerator about 10
minutes before serving with plenty of crusty bread.
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