Mixed Seafood with Potatoes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
- For the salad
- 4 ½ cups mussels (thoroughly washed)
- ⅞ cup dry white wine
- ⅞ cup fish stock
- 1 bay leaf
- 2 cups giant Prawn (ready to cook, peeled, deveined, heads on)
- 1 ¾ cups Boiled potatoes (peeled, sliced)
- 1 shallot (peeled, sliced into rings)
- For the dressing
- 1 clove garlic cloves (peeled, finely chopped)
- 2 Tbsps lemon juice
- 2 Tbsps white wine vinegar (to taste)
- 4 Tbsps olive oil
- 1 Tbsp fresh parsley (chopped)
Preparation steps
1.
Check the mussels and discard any with open shells that don't close with a tap.
2.
Bring the wine and stock to the boil in a pan, add the bay leaf and mussels, cover and cook for 3 minutes. Add the prawns and cook for a further 2 minutes until done.
3.
Drain the mussels and prawns, retaining the cooking liquid. Discard any unopened mussels. Remove half of the mussels from their shells.
4.
For the dressing, mix 3-4 tbsp of the mussels cooking liquid with the garlic, lemon juice, vinegar, oil, and parsley and season with salt and pepper.
5.
Arrange all the salad ingredients on a serving dish and drizzle with the dressing. May be served with mayonnaise and fresh baguette, if wished.
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