Italian Seafood Salad Recipe

Name: Italian Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 1/4 cup dry white wine; 16 small fresh clams (about 13 ounces), scrubbed; 16 fresh mussels (about 10 ounces), scrubbed and debearded; 12 medium shrimp (about 1/4 pound), peeled and deveined; 2 tablespoons chopped fresh flat-leaf parsley; 1 1/2 tablespoons fresh lemon juice; 1 1/2 teaspoons extra-virgin olive oil; 1/4 teaspoon salt; 1/8 to 1/4 teaspoon dried rosemary, crushed; 1/8 teaspoon pepper; 4 medium pitted ripe olives, halved; 4 pitted green olives, halved; 1 garlic clove, crushed; 4 (1-ounce) slices Italian bread, toasted; Lemon wedges (optional); Parsley sprigs (optional)

Servings: persons

1 large red bell pepper
1/4 cup dry white wine
16 small fresh clams (about 13 ounces), scrubbed
16 fresh mussels (about 10 ounces), scrubbed and debearded
12 medium shrimp (about 1/4 pound), peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 to 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
4 medium pitted ripe olives, halved
4 pitted green olives, halved
1 garlic clove, crushed
4 (1-ounce) slices Italian bread, toasted
Lemon wedges (optional)
Parsley sprigs (optional)

1
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place bell pepper in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel pepper. Cut bell pepper into julienne strips; set aside.
2
Bring wine to a boil in a large skillet. Add clams, mussels, and shrimp; cover, reduce heat, and simmer 5 minutes or until the shells open. Discard any unopened shells. Remove shellfish with a slotted spoon, and set aside. Reserve 1 tablespoon cooking liquid; discard remaining liquid. Remove meat from 12 clam and 12 mussel shells; discard shells. Set aside remaining 4 clams and 4 mussels in shells. Cut peeled shrimp in half lengthwise.
3
Combine clams, mussels, shrimp, reserved cooking liquid, bell pepper, parsley, and next 8 ingredients (parsley through garlic) in a bowl; toss well. Cover and chill at least 2 hours. Let stand at room temperature 20 minutes before serving. Serve with toasted bread slices and remaining clams and mussels in shells. Garnish with lemon wedges and parsley sprigs.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large red bell pepper, 1/4 cup dry white wine, 16 small fresh clams (about 13 ounces), scrubbed, 16 fresh mussels (about 10 ounces), scrubbed and debearded, and more.

Yes, Italian Seafood Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Italian Seafood Salad

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