Shellfish salad

Serves 6

  1. 10tb cup white wine vinegar
  2. 5tsp salt
  3. 1.5lb 20 count shrimp
  4. 1lb 10 count scallop
  5. 3lb mussels
  6. 1 cup oil
  7. 1/2tsp fresh thyme
  8. 1 clove garlic
  9. zest and juice of 2 lemons
  10. 1tsp dijion mustard
  11. 1/2tsp pepper
  12. 2 stalks celery
  13. 3tb fresh parsley
  • Combine 1/2 cup of vinegar, 1tb of salt and 8 cups of water. Bring to boil.
  • Cook shrimp for 2 minutes and set aside. Cook scallops for 4-5 minutes and drain in colander.
  • Steam mussels in 1/2 cup water for 5 minutes. Remove and reserve meat.
  • Briefly heat 6-8 and zest for 1 minute. Combine fish, juice, remaining vinegar and salt and 10-13. Place in fridge and serve chilled.
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