Mixed Seafood Salad
|Hard boiled eggs||2|
|Lemon juice||2 Tablespoon|
|Olive oil||90 Milliliter|
|White wine||500 Milliliter|
|Mussels||375 Gram, scrubbed and bearded|
|Squid||125 Gram, cut into rings|
|Scallops||250 Gram, rinsed and deveined|
|Chopped fresh parsley||1 Tablespoon|
|Chopped fresh oregano||1 Tablespoon|
|Peeled cooked prawns||200 Gram, deveined (Tails Intact)|
Combine the wine and mussels in a large saucepan.
Cover, bring to the boil and steam until the shells open.
Discard any that remain shut.
Remove the mussels with a slotted spoon and place in a large bowl.
Add the scallops and squid to the pan.
Cook over moderate heat for 2 minutes.
Remove with a slotted spoon and add to the mussels.
Allow the mixture to coo! slightly, then add the prawns.
Mix the olive oil, lemon juice, parsley and oregano in a bowl.
Pour the mixture over the seafood salad, Toss lightly and chill for several hours before serving.
Serving size: Complete recipe
Calories 2198 Calories from Fat 1025
% Daily Value*
Total Fat 115 g177.6%
Saturated Fat 18.6 g93%
Trans Fat 0 g
Cholesterol 962.2 mg320.7%
Sodium 1713.3 mg71.4%
Total Carbohydrates 44 g14.6%
Dietary Fiber 1 g4.1%
Sugars 6.9 g
Protein 153 g305.4%
Vitamin A 58.8% Vitamin C 130.7%
Calcium 32.7% Iron 114.7%
*Based on a 2000 Calorie diet