Seafood Salad 2Posted in : Seafood on by : Daphne
Cook the clams and mussels in one pot as per the instructions for Steamed Clams. The only variation is that you must pull the little beard off the mussels before steaming them. This is a mossy growth with which the mussel attaches himself to a rock. Cook as directed, and drain the nectar and reserve. Allow the clams and mussels to cool a bit and remove them from their shells, discarding the shells. Cover and set aside.
Place the fish fillet in the nectar and bring to a simmer. Be sure that the fillet has no bones. Simmer for 6 minutes and then add the shrimp and scallops. Bring to a simmer again and turn off the heat.
Combine all the remaining ingredients in a bowl, except the lemon wedges. Stir well to thicken. Drain the shrimp and scallops, saving the nectar for a later use (like a midnight snack with a bit of beer!) and add all the fish products to the dressing. Chill for 1 hour before serving. Garnish with lemon wedges.
Serve either as a main course or as an appetizer.