- 1 pound cleaned squid, bodies and tentacles separated but left whole
- 1 pound cultivated mussels
- 2 tablespoons cider vinegar
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 large fennel bulb (sometimes called anise), trimmed, cored, and thinly sliced crosswise
- 1/2 medium red onion, thinly sliced
- 2 tablespoons chopped fresh flat-leaf parsley
- 12 Belgian endive leaves
- Plunge squid into a large saucepan of boiling water, then remove pan from heat and let stand, stirring once or twice, 1 1/2 minutes. Drain squid in a colander and cool. Cut squid bodies crosswise into thin slices and halve tentacles crosswise.
- Scrub mussels and rinse well, then cook in a 5- to 6-quart heavy pot over moderately high heat, covered, until shells are opened, 4 to 6 minutes, checking frequently after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.) Cool mussels, then remove from shells.
- Whisk together vinegar, citrus juices, oil, garlic, salt, and pepper in a bowl and add squid, mussels, fennel, onion, and parsley, tossing to combine.
- Serve salad on endive leaves.