Italian Seafood Salad
|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|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|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)|
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.
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.