Mixed Seafood Salad Recipe
Ingredients
| White wine | 2 Cup (16 tbs) | |
| 375 g / 3/4 lb mussels | ||
| 315 g/10 oz pipis | ||
| 250 g / 1/2 lb scallops | ||
| 155 g/5 oz squid, cut into rings | ||
| 200 g/6 1/2 oz medium cooked prawns, shelled and deveined, tails left intact | ||
| 1l2 cup olive oil | ||
| Lemon juice | 3 Tablespoon | |
| Chopped | 2 Tablespoon | |
| Fresh parsley | ||
| Chopped | 1 Tablespoon | |
| Fresh oregano | ||
Directions
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.
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.
Chef
