Thursday, June 26, 2014

Seafood Salad

I have been making this salad for many, many years yet my favorite story happened about ten years ago when my daugher-in-law Michelle joined our family. Mike and I made several seafood dishes for dinner, but we had seafood salad left over. The next morning (Frank and Michelle slept over), Michelle had seafood salad for breakfast instead of pancakes. She loved it that much!

Ingredients:
12        clams
12        shrimp
12        mussels
1          octopus
1          bx. (3 lbs.) calamari       
1          tbs.oregano
2          stalks of celery
3          stalks of parsley
pepper to taste
3    cloves of garlic
¼   cup olive oil
Juice of one lemon

Combine olive oil, lemon,  chopped parsley, chopped celery, pepper, garlic  and oregano in measuring cup.
shuck and clean clams; peel and devein shrimp; shuck and clean mussels; clean and cut (1 in. pieces) octopus; clean and cut calamari into circles.  Each has to be cooked before combining in the salad.
Clams & mussels are steamed till opened
Shrimp is boiled till pink (several minutes)
Octopus is cooked in boiling water for ½ hour
Calamari is cooked  in boiling water for 8 -  10 minutes
Combine all fish and pour dressing over it.  Refrigerate overnight and serve chilled.

This will serve 4 and guarantee leftovers for the following day.





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