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Suggest a better description1. Cut pepper in half lengthwise; discard seeds and membranes. Place pepper, skin side up, on a
foil-lined baking sheet; flatten with hand. Broil ten minutes or until blackened. Place in a heavy-duty zip-lock bag and seal. Let stand fifteen minutes. Peel pepper. Cut into juilienne 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 clam and mussel shells open. Discard any unopened shells. Remove shellfish with a slotted spoon and set aside. Reserve 1 tablespoon of the cooking liquid; discard remaining liquid. Remove meat from twelve clams and twelve mussels. Discard shells. Set aside four clams and four mussels in shells. Cut cooked shrimp in half lengthwise.
3. Combine shelled clams and mussels, shrimp, reserved cooking liqiud, bell pepper, chopped parsley, and next eight ingredients in a bowl. Toss well.
4. Cover and chill at least two hours. Let stand at room temperature twenty minutes before serving. Serve with bread slices and remaining clams and mussels in shells. Garnish with lemon wedges and parsey sprigs if desired.
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 177 | ||
Calories from Fat: 33 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 45.3mg | 14 % | |
Sodium 376.4mg | 13 % | |
Potassium 383.1mg | 10 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 18.5g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 177
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