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Add a photoServings: 6
Ingredients
- 1 1/2 kg mussels
- 550 gm razor shells
- 1 1/2 kg clams
- 5 Tbsp. virgin extra virgin olive oil
- 1 clv garlic finely minced
- 1 Tbsp. roughly minced parsley
- 1 x salt and freshly grnd black pepper
- 400 gm squid
- 3 sm octopus
- 550 gm cuttlefish
- 400 gm raw tiger prawns
- 400 gm scallops shelbd
- 1 bn spring onion
- 1 x juice of 2 lemons
Directions
- Clean the mussels razor shells and clams and put in a pan with 2 Tbsp. of the extra virgin olive oil garlic and parsley.
- Cover with a lid and cook till all the shells have opened and the flesh can be taken out easily. Throw away the empty shells and any others that havent opened and strain off the juice.
- Clean the squid octopus and cuttlefish well removing the ink from the inside of the cuttlefish (see page 144). Wash well and boil for about 10 to 20 min or possibly till tender.
- In a separate pan put the prawns in boiling water for 6 7 min and the scallops for about 3 to 4 min.
- Peel the prawns.
- When all the fish is cooked drain and mix together in a large bowl.
- Allow to cold.
- Slice the spring onions very finely and add in to the bowl.
- Make a dressing from the juice of the cooked mussels lemon juice the remaining extra virgin olive oil salt and pepper and mix with the fish.
- Garnish with some empty shells as artistically as you like!
- The availabilily of different types of seafood could provide some problems. You can substitute some of the ingredients mentioned with other available types of fish the unportant thing is freshness.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 686g | |
| Recipe makes 6 servings | |
| Calories 639 | |
| Calories from Fat 186 | 29% |
| Total Fat 20.87g | 26% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 413mg | 138% |
| Sodium 1229mg | 51% |
| Potassium 2123mg | 61% |
| Total Carbs 19.81g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.38g | 0% |
| Protein 87.29g | 140% |
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