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Cold Shellfish Salad

food.master's picture
This cold Shellfish Salad tastes unique ! Try this seafood and rice medley garnished with lemon wedges and dill sprigs for your next meal and let me know if you like it ! Your suggestions for this cold Shellfish Salad are welcome !
Ingredients
  Long grain rice 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Yellow onion 1 Small, finely chopped
  Clam juice 16 Ounce (Two 8 Ounce Bottles)
  Mussels 3⁄4 Pound
  Shrimp 1 Pound
  Anchovy fillets 1 Can (10 oz)
  Lemon juice 1 Tablespoon
  Salad oil 3 Tablespoon
  Dill 1 1⁄2 Ounce, finely chopped
  Lemon wedges 2
  Dill sprig 2
Directions

1. Saute onion in butter till transparent. Add the rice and clam juice. Simmer, covered, for 25 minutes until all liquid is absorbed.
2. Mash the anchovy fillets and mix with lemon juice, salad oil, and dill. Pour dressing on the rice and mix well. Place the rice in a cold place for a few hours.
3. Clean the mussels; shell and devein the shrimp. Cook the shrimp in a large pot of boiling water for 5 minutes or until they turn pink. Cook the mussels separately in a large pot of boiling water for 6-8 minutes till the shells open.
4. Mix the shellfish with the rice and arrange on a serving dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Seafood
Interest: 
Everyday

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Average: 4.2 (16 votes)