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Mediterranean Seafood Salad

Diabetic.Foodie's picture
Ingredients
  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
  Crisp lettuce 1⁄4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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