Insalata Di Mare
Over a year ago
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Ingredients
- 4 Cloves garlic, cut into thisk slices
- ½ cup (125ml/4fl oz) Lemon juice
- 8 Baby squid hoods, cut into thick rings, then halved
- 800g (1lb 10oz) Raw king prawns
- 1kg (2lb) Black mussels
- 1kg (2lb) Fresh baby clams or pipis
- 1/3 cup (80ml/2¾ fl oz) Extra virgin olive oil
- 3 TBSPS Chopped fresh flat-leaf parsley
- Baby spinach leaves, for serving, optional
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Brings back holidays memories...!
Method
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1
1) Place the garlic and lemon juice in a small bowl and set aside for 1 hour. Remove the garlic and discard. (This infuses the lemon juice with the garlic flavour).
2) Cook the squid in a pan of boiling salted water for 5 minutes, or until tender. Remove the squids.
3) Cook the prawns in the same water for 2 minutes, or until pink and cooked through. Drain and cool slightly, then peel and pull out the dark vein from each prawn back, starting at the head end.
4) Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that does not close when tapped on the bench. Rinse well. Scrub the clams. Cook the mussels and clams in separate pans with 1 cup (250ml/8 fl oz) water in each pan. Cover and steam for about 4-5 minutes until the shells open. Discards any shells that do not open. Allow to cool slightly. Remove the mussels and clams from their shells.
5) Combine the seafood with garlic-infused lemon juice, olive oil and parsley, then season with salt, and cracked black pepper. Allow to stand for 15 minutes at room temperature before serving. Can be served on a bed of baby spinach leaves.
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