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| Shellfish Cocktail |
| Ingredients 1 lb. mussels, scrubbed and steamed open 1/2 lb. peeled prawns 1 lb. tomatoes, chopped 1/2 onion, chopped 1 yellow pepper, chopped 1/2 cucumber, peeled and chopped [optional] 2 hard-cooked eggs 1 clove garlic, crushed 6 tablespoons extra virgin olive oil 5 tablespoons wine vinegar freshly chopped Italian flat leaf parsley coarse salt lettuce to garnish Method Discard mussel shells and any mussels which do not open. Cook the peeled prawns in boiling salted water for 30 seconds and drain. In a bowl combine the chopped tomatoes, onion, yellow pepper, cucumber and chopped egg whites. Mash the yolks with the crushed garlic. Whisk in the olive oil, vinegar, parsley, salt. Add the prawns and mussels to the tomato mixture. Stir in the dressing and chill, covered, until serving time. Serve on a platter garnished with lettuce. |