Seafood Pasta Salad
4 pounds of mussels
2 cloves garlic, peeled and crushed
4 sprigs of parsley
2 cups of dry white wine
1/2 pound of shelled peas
1/2 cup of vegetable broth
1/2 cup of plus 2 tablespoons of olive oil
Juice of 2 lemons
one 7 ounce can of tuna fish, drained and flaked
1/2 pound of small cooked shrimp, shelled and deveined
6 tomatoes, skinned and diced
2 tablespoons of capers
1 pound of pasta twists
Salt and pepper to taste
Brush mussels clean under cold running water and remove beards; discard any
that are opened. Place mussels, garlic, parsley and wine in large pot, cover
and cook over high heat for 8 minutes. Remove mussels from pot, discarding
any that have not opened. Remove mussels from shells.
Boil peas in vegetable broth for 10 minutes, drain.
Combine 1/2 cup oil, lemon juice, tuna, mussels, shrimp, peas, tomatoes and
capers. Refrigerate for 30 minutes.
Cook pasta in boiling, slated water until just tender, following package
directions; drain. Toss remaining 2 tablespoons oil with drained pasta.
Toss pasta with seafood mixture. Season with salt and pepper and serve.
Serves 8 |
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