This simple recipe for marinated octopus and mussels is a perfect accompaniment to a light summer meal. While similar to the traditional octopus salad you’ll find on nearly every menu in Dalmatian restaurants, it is not fortified with potatoes. It is therefore not considered a salad, but a savura or marinada. It calls for musky octopus (muzgavac in Croatian), which is the smaller, more tender cousin to the common Octopus vulgaris. If you cannot find musky octopus, common octopus is an acceptable substitution, but it will require a longer cooking time to achieve tenderness.

Marinated Octopus and Mussels

1 kilogram musky octopus
50 dekagrams mussels in shell
one large red pepper, small diced
one large red onion, small diced
6 cloves of garlic, chopped
4 tablespoons chopped fennel
2 tablespoons chopped rosemary
a handful of capers
salt and pepper to taste
1 teacup of olive oil
1 teacup of red wine vinegar
juice of one lemon

Mix the onion, garlic, red pepper, herbs, capers and lemon juice in a mixing bowl. Add the olive oil and vinegar and blend vigorously with a whisk. Add salt and pepper to taste, then set aside.

Clean the mussels of their beards, and the octopus of its innards and beak. Cook the octopus in gently boiling water with a wine cork until tender, about 30 minutes (A large octopus will require longer). When cooled, cut the octopus into fork sized pieces. Steam the mussels until they are opened and cooked. Remove the meat from the shells. Add the octopus and mussels to the marinade, stir well for full coverage. Season with salt and pepper to taste. Cover and refrigerate for at least eight hours. Add more olive oil, vinegar, salt and pepper as desired, serve as a cold side dish with a summer meal.