Seafood Salad


Food Picture: 

Preparation Time

30 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

  • 4 (about 800g) cooked Balmain bugs
  • 16 clams, cleaned
  • 12 green (New Zealand) mussels, scrubbed, debearded
  • 12 (about 900g) cooked large king prawns, peeled leaving heads and tails intact, deveined
  • 12 Sydney rock oysters, in the half shell
  • Lime wedges, to serve
  • Crusty bread, to serve
  • Dressing

  • 125ml (1/2 cup) olive oil
  • 2 garlic cloves, crushed
  • 3 anchovy fillets in oil, drained, finely chopped
  • 1 fresh red birdseye chilli, halved, deseeded, finely chopped
  • 2 tbs finely chopped fresh continental parsley
  • 2 tbs fresh lime juice

Method

  1. To make the dressing, warm oil in a saucepan over medium heat. Add garlic, anchovy and chilli. Reduce heat to low and cook, stirring, for 1 minute or until garlic is soft but not browned. Remove from heat. Stir in parsley and lime juice.

  2. To prepare bugs, use a sharp knife to cut off heads close to bodies. Use kitchen scissors to cut along the length of bug heads. Remove meat and reserve. Use a sharp knife to cut bodies in half. Remove intestines, cartilage and veins. Discard.

  3. Place clams in a large bowl and cover with plenty of cold water. Add a pinch of flour and set aside for 10 minutes to allow clams to purge any excess grit from inside their shells. Drain. Rinse well.

  4. Discard any mussels that don't close when tapped. Place the mussels and clams in a large steamer basket over a large saucepan of boiling water for 2-4 minutes or until they open. Discard any unopened mussels or clams. Remove top shells from mussels and clams.

  5. Arrange bugs and reserved bug meat, mussels, clams, prawns and oysters on serving plates and drizzle evenly with dressing. Serve immediately with lime wedges and crusty bread, if desired.

    SOURCE