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Italian Seafood Salad

Yield 4 servings (serving size: 1/3 cup salad, 1 clam, 1 mussel, and 1 slice toast)

Ingredients

  • 1 large red bell pepper
  • 1/4 cup dry white wine
  • 16 small fresh clams (about 13 ounces), scrubbed
  • 16 fresh mussels (about 10 ounces), scrubbed and debearded
  • 12 medium shrimp (about 1/4 pound), peeled and deveined
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon pepper
  • 4 medium pitted ripe olives, halved
  • 4 pitted green olives, halved
  • 1 garlic clove, crushed
  • 4 (1-ounce) slices Italian bread, toasted
  • Lemon wedges (optional)
  • Parsley sprigs (optional)

Nutrition Information

  • calories 164
  • caloriesfromfat 21 %
  • fat 3.9 g
  • satfat 0.6 g
  • monofat 2.1 g
  • polyfat 0.7 g
  • protein 11.6 g
  • carbohydrate 20.5 g
  • fiber 1.7 g
  • cholesterol 47 mg
  • iron 4.2 mg
  • sodium 481 mg
  • calcium 42 mg

How to Make It

  1. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place bell pepper in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel pepper. Cut bell pepper into julienne 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 the shells open. Discard any unopened shells. Remove shellfish with a slotted spoon, and set aside. Reserve 1 tablespoon cooking liquid; discard remaining liquid. Remove meat from 12 clam and 12 mussel shells; discard shells. Set aside remaining 4 clams and 4 mussels in shells. Cut peeled shrimp in half lengthwise.

  3. Combine clams, mussels, shrimp, reserved cooking liquid, bell pepper, parsley, and next 8 ingredients (parsley through garlic) in a bowl; toss well. Cover and chill at least 2 hours. Let stand at room temperature 20 minutes before serving. Serve with toasted bread slices and remaining clams and mussels in shells. Garnish with lemon wedges and parsley sprigs.