Mixed Seafood Salad
|White wine||2 Cup (32 tbs)|
|Mussels||3⁄4 Pound (375 Gram)|
|Pipis||10 Ounce (315 Gram)|
|Scallops||1⁄2 Pound (250 Gram)|
|Squid||5 Ounce, cut into rings (155 Gram)|
|Medium cooked prawns||6 1⁄2 Ounce, shelled and deveined, tails left intact (200 Gram)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh oregano||1 Tablespoon|
1. Combine wine, mussels and pipis in a large saucepan, cover, bring to the boil. Cook until shells open. Remove with a slotted spoon and place in a large bowl.
2. Add scallops and squid to the boiling liquid and cook for 2 minutes. Remove with slotted spoon and add to mussels and pipis. Add prawns.
3. Pour combined olive oil, lemon juice, parsley and oregano over seafood and chill for several hours before serving.