sig's. Insalata di Mare

Name: sig's. Insalata di Mare
Yield: 4 servings
Cuisine: American
Ingredients: 450 grams fresh mussles, scrubbed and bearded; 450 grams small clams., scrubbed; 225 grams squid cleaned; 4 large scallops with corals; 2 clove garlic crushed; 1 small red chilli, chopped finely; 30 ml olive oil; 105 ml rose wine; 225 grams whole cooked prawns in shell; 8 chicory leaves; 8 radicchio leaves; 1 tbsp flat leaf parsley to garnish; 1 tsp Dijon mustard; 2 tbsp white wine vinegar; 1 tsp fresh lemon juice; 1 pinch each salt and pepper; 125 ml extra virgin olive oil

Sigrun @sigrun

German, living in England

I for it was totally delicious :hungry

Sigrun @sigrun

German, living in England

I for it was totally delicious :hungry

Saved

Ingredients

4 servings

450 gramsfresh mussles, scrubbed and bearded
450 gramssmall clams., scrubbed
225 gramssquid cleaned
4 largescallops with corals
2 clovegarlic crushed
1 smallred chilli, chopped finely
30 mlolive oil
105 mlrose wine
225 gramswhole cooked prawns in shell
8chicory leaves
8radicchio leaves
1 tbspflat leaf parsley to garnish
for dressing
1 tspDijon mustard
2 tbspwhite wine vinegar
1 tspfresh lemon juice
1 pincheach salt and pepper
125 mlextra virgin olive oil

Saved

Steps

1

Put cleaned mussles and clams in a large pan with the wine and cook on high heat shaking pan occasionally for 4 minutes until they have opened.Discard any closed ones.Use a slotted spoon to put the open ones to a bowl reserve cooking liquid
2

cut squid into rings,or leave small ones whole,cut scallops horizontally.Heat oil and add garlic,chilli,squid,scallops and coral in a frying pan and sauteed for 2 minutes.Lift the squid and scallops out of pan reserve oil
3

when the shellfish is cool to handle shell them but keep a dozen in shell and about 8 prawns in shell. Heat the shellfish wine liquid and reduce by half. Mix all shellfish squid ,scallops and prawns
4

for dressing mix mustard and vinegar with lemon juice, season. well. Add olive oil and whisk hard, then add cooking liquid and the reserved oil from pan, pour over the shellfish and lightly toss
5

arrange on the salad leaves and top with parsley.
6

this dish can be eaten hot or cold