Italian Seafood Salad
Source of Recipe
adapted from cooking light
List of Ingredients
1 large red bell pepper
1/4 cup dry white wine
13 ounces fresh clams scrubbed
10 ounces fresh mussels scrubbed and debearded
1/4 pound shrimp peeled and deveined
2 tablespoons fresh flat-leaf parsley chopped
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons extra-virgin olive oil (off plan)
1/4 teaspoon salt (may wish to omit)
1/8 teaspoon dried rosemary crushed
1/8 teaspoon pepper
(original calls for 4 medium pitted ripe olives halved)
(original calls for 4 pitted green olives halved)
1 garlic clove crushed
Lemon wedges optional
Parsley sprigs optionalRecipe
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place bell pepper in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel pepper. Cut bell pepper into julienne strips; set aside.
Bring wine to a boil in a large skillet. Add clams, mussels, and shrimp; cover, reduce heat, and simmer 5 minutes or until the shells open. Discard any unopened shells. Remove shellfish with a slotted spoon, and set aside. Reserve 1 tablespoon cooking liquid; discard remaining liquid. Remove meat from 12 clam and 12 mussel shells; discard shells. Set aside remaining 4 clams and 4 mussels in shells.
Cut peeled shrimp in half lengthwise. Combine clams, mussels, shrimp, reserved cooking liquid, bell pepper, parsley, and next 8 ingredients (parsley through garlic) in a bowl; toss well. Cover and chill at least 2 hours. Let stand at room temperature 20 minutes before serving. Serve with remaining clams and mussels in shells.
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