Yield: 6 servings
|24||Mussels in their shells (about 3/4 lb)|
|¾ cup||Dry white wine|
|¼ cup||Finely chopped onion|
|1 teaspoon||Grated lemon rind|
|¾ pounds||Raw medium shrimp, peeled and deveined|
|¾ pounds||Skinned slamon fillet, cut into 1 inch pieces|
|2 teaspoons||Dijon mustard|
|2 teaspoons||Fresh parsley, chopped|
|Black pepper to taste|
|½ cup||Red onion, sliced thin|
|½ cup||Fennel (or celery) sliced thin|
In both England and Canada, fresh oysters on the half shell were always the traditional way to start a Victorian Christmas feast. If fresh oysters aren't available, or you don't like them, this refreshing seafood salad is a wonderful substitute.
Scrub mussels and cut off beards. Discard any that remain open after you have tapped them on the counter. In saucepand, combine wine, onion and lemon rind. Bring to a simmer and add mussels. Cook, covered, for about 5 minutes, or until mussels are open. Discard any that don't open after boiling. Remove mussels and allow to drain.
Add shrimp and salmon to same saucepan. Cook at a simmer for about 4 minutes or until salmon just turns pink and is firm to touch. (Turn both salmon and shrimp ½ way through cooking to ensure even cooking. Remove with slotted spoon, allow to drain slightly.
Refrigerate until cold. Bring liquid to boil again and continue to boil until reduced to about ⅓ cup. Strain and cool. To the cooled liquid, add the mayonnaise, capers, mustard and parsley. Add enough pepper for taste. Stir in the chilled seafood, red onion and fennel.
Toss gently to coat well. Refrigerate, covered, for about 3 hours or up to 8 hours. To serve, line salad plates with lettuce leaves and spoon seafood mixture on top. Garnish with wedges of lemon.
Origin: Homemaker's Nov/Dec 1994. Shared by: Sharon Stevens, July/95.