Seafood should never be overcooked or it will become tough.
ingredients
serves 8
1 pound mussels, scrubbed, beards removed
1/2 cup white wine vinegar
3 bay leaves
1 pound small squid hoods, sliced
1 pound scallops
1 pound raw prawns, peeled and deveined
2 cloves garlic, crushed
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
method
1. Discard any mussels that are already open. Put the vinegar, bay leaves, 3 cups water and 1/2 teaspoon of salt in a large pan and bring to the boil. Add the squid and scallops, then reduce the heat to low and simmer for 2 - 3 minutes, or until the seafood has turned white. Remove the squid and scallops with a slotted spoon and place in a bowl.
2. Repeat the process with the prawns, cooking until just pink, then removing with a slotted spoon. Return the liquid to the boil and add the mussels. Cover, reduce the heat and simmer for 3 minutes, or until all the shells are open. Stir occasionally and discard any unopened mussels. Cool, remove the meat and add to the bowl.
3. Whisk the garlic and oil together with the lemon juice, vinegar, mustard and parsley. Pour over the seafood and toss well. Refrigerate for 1 - 2 hours before serving.
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