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.