Spanish shellfish salad

Yield: 1 servings

Measure Ingredient
300 grams Live mussels
300 grams Live clams
300 grams Princess scallops
90 millilitres Extra virgin olive oil; Spanish
350 grams Large prawns
30 millilitres Sherry vinegar
2 tablespoons Capers; rinsed and drained
4 Gherkins; finely chopped
1 Chilli pepper; red
1 Red pepper; baked and blackened
Celery leaves


Clean the mussels, clams and princess scallops.

Steam or pan cook in a little olive oil and wine until open. Remove from the shells, except a selection to garnish if required. Cook and peel the prawns (steam).

Beat together the oil and sherry vinegar until emulsified.

Add the remaining ingredients and pour this marinade over the fish.

Chill for at least 3 hours but preferably overnight to allow the penetration of flavours.

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Carlton Food Network

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