Mixed Seafood Salad Recipe
Ingredients
2 hard boiled eggs
2 tblspn lemon juice
90ml olive oil
500 ml White Wine
375g Mussels, scrubbed and bearded
125g squid, cut into rings
250g scallops, rinsed and deveined
1 tblspn chopped fresh parsley
1 tblspn chopped fresh orengano
200g peeled cooked prawns, deveined, tails intact
Directions
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.
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.
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