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Seafood Salad

Posted by on Feb. 25, 2012 at 3:56 PM
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Title: Seafood Salad
Yield: 8 servings
Category: Salad
Cuisine: Mixed Meat
Source: Micol Negrin, Cooking Light AUGUST 2006

1/2 cup dry white wine
2 pounds mussels, scrubbed and debearded
1 pound medium shrimp, peeled and deveined
1 pound cleaned skinless squid, cut into (1-inch) rings
1/3 cup fresh lemon juice, divided
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons extravirgin olive oil
1 tablespoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
6 cups torn Bibb lettuce
4 cups thinly sliced fennel (about 1 medium bulb)


Combine wine and mussels in a Dutch oven over medium-high heat. Cover
and cook for 5 minutes or until mussels open; discard any unopened
shells. Remove mussels from pan with a slotted spoon, reserving
liquid. Remove meat from mussels, and discard shells. Place mussels in
a large bowl. Line a sieve with dampened cheesecloth, allowing
cheesecloth to extend over edge of sieve. Drain cooking liquid through
sieve over a bowl, reserving liquid; discard cheesecloth.
  Return liquid to pan; bring to a boil. Add shrimp and squid to pan;
cook for 4 minutes or until done, stirring occasionally. Remove shrimp
and squid with a slotted spoon; discard liquid. Add shrimp and squid
to mussels.
  Combine 1/4 cup lemon juice and next 6 ingredients (through garlic)
in a bowl, stirring well with a whisk. Drizzle lemon juice mixture
over shrimp mixture, tossing to coat.
  Combine lettuce and fennel in a large bowl. Add remaining 4
teaspoons lemon juice to fennel mixture, and toss to coat. Arrange
fennel mixture on a platter; top with shrimp mixture.

by on Feb. 25, 2012 at 3:56 PM
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