Mediterranean Seafood Salad
|Dry white wine||125 Milliliter|
|Mussels||1 Kilogram, cleaned|
|Squid tubes||6 , cut into rings|
|Raw tiger prawns||18 , peeled|
|Scallops||6 , halved (Diver-Caught Scallops)|
|Canned baby clams||175 Gram, shelled and drained (Tinned Cockles)|
|Cooked white crab meat||125 Gram|
|Garlic||3 Clove (15 gm), crushed|
|Red chilies||2 , finely sliced|
|Red onion||1⁄2 , diced|
|Olive oil||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Chopped flat leaf parsley||2 Tablespoon|
In a large saucepan, bring the white wine to the boil, add the mussels, cover and cook for 5 minutes or until the mussels have opened.
Remove the mussels from the pan and set aside, reserving the liquid.
Discard any that remain closed.
Shell the mussels when cool enough to handle.
In the boiling juices that remain in the pan, cook the squid, prawns and scallops for 1 minute.
Remove (do not throw away the cooking liquid), allow the shellfish to cool and combine with the mussels, cockles or clams and white crab meat.
Boil the mussel cooking liquid until it has reduced to about 4 tablespoons.
Combine with the garlic, chillies, onion, olive oil and lemon juice.
Pour the juices over the seafood and toss to combine.
Refrigerate for 30 minutes, season with black pepper and fold in the chopped parsley.
Serve on a bed of crisp lettuce with some warm crusty wholegrain bread to mop up the juices.