Andalucian Shellfish Cocktail

By akselden

Ingredients

• 1 lb mussels, scrubbed and steamed open
• 1/2 lb peeled prawns
• 1 lb tomatoes, chopped
• 1/2 onion, chopped
• 1 green pepper, chopped
• 1/2 cucumber, peeled and chopped (optional)
• 2 hard-cooked eggs
• 1 clove garlic, crushed
• 6 tbsp extra virgin olive oil
• 5 tbsp wine vinegar
• 3 tbsp chopped parsley
• 1 tsp salt
• lettuce to garnish

Preparation

Step 1

Discard mussel shells and any mussels which do not open. Cook the peeled prawns in boiling salted water for 30 seconds and drain. In a bowl combine the chopped tomatoes, onion, green pepper, cucumber and chopped egg whites. Mash the yolks with the crushed garlic. Whisk in the olive oil, vinegar, parsley, salt. Add the prawns and mussels to the tomato mixture. Stir in the dressing and chill, covered, until serving time. Serve on a platter garnished with lettuce.