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Italian Seafood Salad

Healthycooking's picture
Ingredients
  Red bell pepper 1 Large
  Dry white wine 1⁄4 Cup (4 tbs)
  Fresh clams 13 Ounce, scrubbed (16 Small Pieces)
  Mussels 10 Ounce, scrubbed and debearded (16 Pieces)
  Medium shrimp 1⁄4 Pound, peeled and deveined (12 Pieces)
  Chopped fresh flat leaf parsley 2 Tablespoon
  Fresh lemon juice 1 1⁄2 Tablespoon
  Extra virgin olive oil 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried rosemary 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Pitted ripe olives 4 Medium, halved
  Pitted green olives 4 , halved
  Garlic 1 Clove (5 gm), crushed
  Italian bread slice 1 Ounce, toasted (4 Pieces)
Directions

Cut bell pepper in half lengthwise; discard seeds and membranes.
Place pepper, skin side up, on a foil-lined baking sheet; flatten with hand.
Broil 10 minutes or until blackened.
Place bell pepper in a heavy-duty, zip-top plastic bag, and seal; let stand 15 minutes.
Peel pepper.
Cut bell pepper into julienne strips; set aside.
Bring wine to a boil in a large skillet.
Add clams, mussels, and shrimp; cover, reduce heat, and simmer 5 minutes or until clam and mussel shells open.
Discard any unopened shells.
Remove shellfish with a slotted spoon, and set aside.
Reserve 1 tablespoon cooking liquid; discard remaining liquid.
Remove meat from 12 clam and 12 mussel shells; discard shells.
Set aside remaining 4 clams and 4 mussels in shells.
Cut cooked shrimp in half lengthwise.
Combine shelled clams and mussels, shrimp, reserved cooking liquid, bell pepper, chopped parsley, and next 8 ingredients in a bowl; toss well.
Cover and chill at least 2 hours.
Let stand at room temperature 20 minutes before serving.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Salad
Ingredient: 
Seafood

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