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Seafood antipasti salad
Seafood antipasti salad
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Jill Dupleix transforms traditional Italian antipasti into a vibrant summer seafood feast.
Ingredients:
  • 125ml white wine
  • 1kg pot-ready mussels
  • 2 small zucchinis
  • 250.00 ml wild rocket leaves
  • 12 cherry tomatoes, halved
  • 40g olive
  • 20.00 ml capers, rinsed, drained
  • 12 cooked prawns, peeled (tails intact), deveined
  • 100g capsicum
  • 4 artichoke hearts in brine, rinsed, halved
  • 4 grissini (thin breadsticks)
  • Lemon wedges, to serve
Instructions:
  • In a large saucepan over high heat, bring the wine to a boil. Add the mussels, cover, and cook for 2 minutes, shaking the pan occasionally. Move any open mussels to a large bowl. Cover and cook for another 1-2 minutes until all mussels have opened. Transfer mussels to the bowl and set aside.
  • Create long, thin zucchini ribbons using a vegetable peeler or mandoline. Combine with rocket, tomatoes, olives, and capers in a bowl. Season well and toss everything together until evenly combined.
  • Divide the mussels, prawns, capsicum, artichoke, and zucchini salad among 4 plates and serve with grissini and lemon wedges.

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