Seafood Salad 1 Recipe

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Salads

Seafood Salads

Seafood Salad 1

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Ingredients:
1 large red bell pepper
1/4 cup dry white wine
16 small fresh clams -- (about 13 ounces)
-- scrubbed
16 fresh mussels -- (about 10 ounces)
-- scrubbed,debearded
12 medium shrimp
(about 1/4 pound) -- peeled and

2 tablespoons fresh flat-leaf parsley -- chopped
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon dried rosemary -- to 1/4 t.,crushed
1/8 teaspoon pepper
4 medium pitted ripe olives -- halved
4 pitted green olives -- halved
1 garlic clove -- crushed
4 slices Italian bread -- toasted
(1-ounce)
Lemon wedges -- (optional)
Parsley sprigs -- (optional)

Directions:
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 toasted bread slices and remaining clams and mussels in shells.
Garnish with lemon wedges and parsley sprigs.
Yield: 4 servings (serving size: 1/3 cup salad, 1 clam, 1 mussel, and 1 slice toast)
. NUTRITIONAL INFORMATION: CALORIES 164 (21% from fat); PROTEIN 11.6g;
FAT 3.9g (sat 0.6g, mono 2.1g, poly 0.7g); CARB 20.5g; FIBER 1.7g; CHOL 47mg
; IRON 4.2mg; SODIUM 481mg; CALC 42mg