Brighten your Christmas table with this colourful Spanish salad, dressed in a vinaigrette of garlic, sherry vinegar and olive oil.
Ingredients
- 1kg mussels
- 200ml dry white wine
- 1 tablespoon sherry vinegar (see note) or red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, crushed
- 1 green capsicum, finely chopped
- 1 red onion, thinly sliced
- 250g punnet cherry tomatoes, halved
- 1/4 cup coriander sprigs
- 1 tablespoon olive oil
- 1/2 chorizo sausage, thinly sliced into rounds
- 12 scallops (without roe)
- 1 teaspoon smoked paprika (pimenton) (see note)
- Saffron rice (optional) (see related recipe), to serve
- Lemon wedges, to serve
Method
- Step 1Soak the mussels in a pan of cold water for 1 hour, changing the water twice (this helps remove any grit). Drain, discarding any mussels with broken shells, or those that don’t close when given a sharp tap on the bench. Scrub well and remove beards.
- Step 2Place wine in a pan over medium-high heat, bring to the boil, then simmer for 1 minute. Add mussels, cover and cook over medium heat for 2 minutes. Remove opened mussels. Cover and cook for a further minute or until all mussels have opened. Strain, reserving liquid.
- Step 3In a bowl, whisk vinegar, extra virgin oil and garlic with 2-3 tablespoons reserved mussel liquid. Add capsicum, onion, tomato and coriander, then toss to combine.
- Step 4Heat the olive oil in a large frypan over medium-high heat. Cook the chorizo and scallops for 1 minute each side or until chorizo is browned and scallops are golden. Toss the mussels with scallops, chorizo and any pan juices, then serve with the salad and saffron rice, if using. Dust with paprika and serve with lemon.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1240 kj
Energy
19g
Fat Total
4g
Saturated Fat
2g
Fibre
21g
Protein
44mg
Cholesterol
497.58mg
Sodium
4g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
Smoked paprika (pimenton) is available from gourmet food shops and delis.
This recipe makes a lovely starter, or serve with saffron rice as a main course.
- Author: Jill Dupleix
- Image credit: Brett Stevens
- Publication: Taste.com.au
0