FROM THE KITCHEN OF GLORIA GREENE
Seafood Salad
INGREDIENTS ½ cup bottled clam juice ½ lb medium shrimp , devein ½ lb bay scallops 2 lbs muscles 2 lbs clams ½ cup fresh parsley , chopped 4 tbsp fresh chives , chopped ½ tsp fresh thyme , chopped ½ tsp fresh oregano , chopped 2 tbsp , drained capers 2 anchovy fillets , drained , dried and mashed 2 cloves garlic , minced 4-5 tablespoons fresh lemon juice ½ cup extra virgin olive oil Salt and ground pepper Lemon wedges
DIRECTIONS Heat a large frying pan to medium heat . Pour in clam juice and bring to a boil . Add shrimp and scallops , reduce heat to low , cover and simmer until almost firm to the touch , 1-2 minutes . Transfer the shrimp and scallops to a large bowl and let cool .
Discard an mussels and clams that do not close to the touch . Add the mussels to the same simmering liquid , cover and cook , shaking the pan periodically , until they open , 2-3 minutes .
Lift out the mussels as they open and set aside . Discard any unopened mussels . Cook the clams in the same way until they open , 3-5 minutes , and remove them . Discard any unopened clams . Reduce the cooking liquid over high heat to 2 tbsp and remove from heat .
Peel the shrimp . Return to the bowl holding the scallops . Remove all but 6 mussels and 6 clams from their shells and add the shelled and unshelled mussels and clams to the shrimp and scallops . Add the reduced cooking liquid to the shellfish and toss .
In a small bowl , whisk together parsley , chives , thyme , oregano , capers , anchovy , garlic , lemon juice and extravirgin olive oil . Salt and pepper to taste . Pour the dressing over the shellfish and toss well . Let stand for 30 minutes .
Place the shellfish on a large platter and garnish with lemon wedges .
Can add angel hair pasta or mixed salad greens to the bottom of this dish .
Serves 4-6 . Enjoy !
8 MOMENTUM