Low Carbohydrate Soups and Appetizers Recipes - Seafood Salad Recipe

Ingredients

• 450g/1 lb live mussels, scrubbed and bearded

• 450g/1 lb small clams, scrubbed

• 105ml/7 tbsp dry white wine

• 225g/8oz squid, cleaned

• 4 large scallops, with their corals

• 30ml/2 tbsp olive oil

• 2 garlic cloves, finely chopped

• 1 small dried red chili, crumbled

• 225g/8oz cooked unpeeled prawns (shrimp)

• 6-8 large chicory (Belgian endive) leaves

• 6-8 radicchio leaves

• 15ml/1 tbsp chopped flat leaf parsley, to garnish

For the dressing:

• 5ml/1 tsp Dijon mustard

• 30ml/2 tbsp white wine or cider vinegar

• 5ml/ 1 tsp lemon juice

• 75ml/5 tbsp extra virgin olive oil

• salt and ground black pepper

Serves 6

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Method:

1. Put the mussels and clams in a large pan and pour in the white wine. Cover tightly and cook over a high heat, shaking the pan occasionally, for about 4 minutes, until the shells have opened. Discard any that remain closed. Use a slotted spoon to transfer the shellfish to a bowl, then strain and reserve the cooking liquid.

2. Cut the squid bodies into thin rings and chop the tentacles into bite-size pieces. Leave any small squid whole. Halve the scallops horizontally.

3. Heat the olive oil in a frying pan, add the garlic, chili, squid, scallops and their corals, and sauté over a low heat for about 2 minutes, until just cooked and tender. lift the squid, scallops and corals out of the pan. Reserve the oil.

4. When the mussels and clams are cool, shell them, keeping 12 of each in the shell. Peel all but six of the prawns. Strain the shellfish cooking liquid into a small pan, set over a high heat, bring to the boil and reduce by half.

5. In a large bowl, combine all the mussels and clams with the squid and scallops, then add the prawns.

6. To make the dressing, whisk the mustard with the wine or vinegar and lemon juice and season. Add the olive oil, whisk, then whisk in the reduced cooking liquid and oil from the frying pan. Pour the dressing over the seafood mixture and toss lightly.

7. Arrange the salad leaves around the edge of a large serving dish and pile the seafood mixture into the centre. Sprinkle with the parsley and serve immediately.