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Salad: Asparagus & Shellfish Salad

Source of Recipe

the Super Foods Cookbook


List of Ingredients

1 pound aspragus spears
1/4 cup minced shallots
3/4 cup defatted low salt chicken stock
1 tablespoon vinegar
12 clams in their shells, scrubbed
12 mussels in their shells, scrubbed debearded
2 tablespoons minced sweet red bell peppers
2 tablespoons minced fresh parsley
2 cups torn kale
1 sweet yellow pepper, thinly sliced


Recipe

In a large pot of boiling water, blanch the asparagus for 2 minutes. Drian and set aside. In a 4 quart pot, saute the shallots in 2 tbl. of stock for 4 minutes. Add the remaining stock and vinegar; heat to boiling. Add the clams; cover and cook for 1 minute. Add the mussels; cover and cook for 3-5 minutes or until all the shells open.
Remove and discard the shells; also discard any unopened shells. Place the clams and mussles in a large bowl. Sprinkle with the red peppers and parsley. Pour the stock liquid over the shellfish, being careful not to transfer andy sediment or sand at the very bottom of the pot. Divide the asparagus, kale and yellow peppers among individual plates. Spoon on the shellfish mixture. Serve warm or at room temperature.