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Italian Seafood Salad Recipe

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Time

0:20 - 0:10

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3650

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Submited by

maha from lahore

Ingredients

1 kg fresh mussels, scrubbed and debearded
500 g fresh clams, scrubbed
3 small squid
1 tablespoon extra virgin olive oil
185 g peeled cooked prawns
CAPER DRESSING:
75 ml extra virgin olive oil
2 tablespoons lemon chopped fresh parsley
1 clove garlic, finely chopped
1 tablespoon capers, drained
Salt and pepper
Parsley and lemon wedges, to garnish, if desired

Method

Put mussels into a large saucepan with a cupful of water. Cover, cook over high heat for 5 minutes until mussels open. Remove from heat, discard any which remain closed. Allow to cool slightly.
Remove mussels from shells. Prepare clams in the same way, discarding any that remain closed.
To prepare squid, pull off tentacles and remove transparent bone in body. Remove any skin, then cut tubes into thin slices. Cut off tentacles just in front of eyes and set aside.
Heat oil in a heavy-based frying pan. Add squid rings and tentacles and sauté for about 2 minutes until opaque. Turn into a bowl and add other shellfish.
To make dressing, mix ingredients together in a bowl or screw top jar. Pour over fish and refrigerate for 2 hours.
Serve garnished with parsley and lemon wedges, if desired.

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