This mixed shellfish salad recipe is healthy, pretty, tasty, and it will change the way you think about plain old steamed shellfish.
The shrimp and mussels are steamed over perfumed white wine, shellfish stock, sea salt, lemon zest and juice, fresh Italian parsley, basil and dill.
The lemon garlic, white balsamic vinaigrette really compliments the mix of jumbo shrimp, jumbo lump crab meat, and mussels. Garnished with scallions, fresh dill, parsley, and basil. And for a show-stopping presentation, we’re utilizing several mussel shells to put some sophistication into our shellfish.
Perfect for a hearty dinner, full lunch, or take it on the go (with proper chilling). You will definitely get famous with this dish!
Serves 4-6
[ingredients title=”Equipment”]
- 3 quart sauce pan, 3-4” deep with lid
- Measuring spoons and cups
- Chef knife
- Collapsible steamer basket
- Colander
- Large mixing bowl
- Spatula
- Small mixing bowl
- Whisk
[/ingredients]
[ingredients title=”Ingredients”]
- 6-8 C 1/2 water and 1/2 white wine combination *
- 1-2 sprigs Italian parsley
- 1-2 sprigs basil
- 1-2 sprigs dill
- 1 lemon, juiced and zest (reserve 1 T juice and zest for vinaigrette)
- 1 T sea salt
- 1 lb. mussels, fresh in shells (discard any open shells) and scrubbed to remove beards
- 1 lb. jumbo shrimp, 15-20 count. shelled, deveined, tails on
- 1 lb. jumbo lump crab meat, fresh or pasteurized
- 3 T scallions, chopped small
- 1/4 t Dijon mustard
- 1/3 C white balsamic vinegar
- 1/2 -1 T honey
- 1 T shallot, minced
- 2-3 garlic cloves, smashed
- 1 C extra virgin olive oil or grape seed oil *
- 1 t Italian parsley, minced
- 1 t basil, chiffonade fine *
- 1/3 C plum tomato concasse, diced small *
- Baby salad greens (optional base)
- Fresh basil (optional base)
- Lemon slices (optional garnish)
- Sea salt and crushed black pepper to taste
[/ingredients]
Chef Gerrie’s Notes:
* White wine: This is optional, if you would rather leave it use all water.
* Extra virgin olive oil: I recommend using a very good, high quality extra virgin olive oil or grape seed oil. The difference between good and bad makes a huge difference in how the final product will taste.
* Basil chiffonade: Chiffonade is a slicing technique where the product is cut into long thin strips. To make it easy, you can stack or roll the leaves tightly and slice perpendicular to the roll.
* Tomato concasse: Concasse is a French word meaning “to crush or grind”, which translates to a rough chop. Tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to the specified size.
[directions title=”Directions”]
1. Fill sauce pan with 6-8 cups of half white wine and half water, sprigs of herbs, half of the remaining lemon juice (after reserving the 1 T juice and zest), and sea salt. Bring to a simmer under low heat.
Seasoned steaming liquid.
2. Steam mussels by placing the steamer basket in the sauce pan, sitting just above simmering seasoned water. Add mussels to the steaming basket, increase heat to a strong simmer, cover and steam for 10 minutes, or until all shells are opened. Remove from heat and empty into a colander.
Steaming mussels.
4. Steam shrimp by placing the steamer basket back in the sauce pan, bring liquid to a simmer (you may need to add water), and steam prepared shrimp for about 15 minutes, or just until pink and curled – be sure not to overcook.
5. Remove mussels from shells and place in large bowl while reserving the shells (for garnish). Add steamed shrimp, crab meat, scallions, and the other half of the lemon juice and zest and combine.
Mussels, shrimp, crab meat, and scallions.
5. Make the vinaigrette by whisking together mustard, vinegar, honey, shallot, garlic, and 1T lemon juice and zest in a small bowl. Steadily add oil in a fine stream while whisking constantly to incorporate ingredients. Add herbs and tomato concasse and stir.
6. Drizzle vinaigrette over mixed shellfish and let rest in refrigerator for at least 20 minutes.
Dressed mixed shellfish in lemon garlic vinaigrette.
7. Prepare bowls or plates by laying baby greens and basil plumes down first. Then divide shells into portions and spoon 1/4 C of the shellfish mixture on top of greens. Next, arrange an odd number of stuffed mussels in shells in a fan shape on top of the shellfish mixture. Then, scoop a 1/2 C or so of shellfish mixture at the base, in front of the fanned mussels. Garnish with extra herbs, and/or lemon slices.
Mixed Shellfish Salad
