Nutritional Info

Nutrition Facts

Serving Size 1 (154g)

Calories 402
Calories from Fat 76 (19%)
Amount Per Serving %DIV
Total Fat 8.5g 13%
Saturated Fat 1.4g 7%
Monounsaturated Fat 6.2g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 21.3mg 7%
Sodium 82.2mg 4%
Potassium 456mg 10%
Total Carbohydrate 70.8g 24%
Dietary Fiber 11.9g 48%
Sugars 1g
Protein 15.1g 30%

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Recipe Description
If you cannot find all the seafood included in this dish in fresh form, then it's all right to use acombination of fresh and frozen, but do use what is in season first.
Prep time
45 min
Cook time
17 min
Ready In
1 hr 2 min


Serves Tool

Serves To:USMetric
1   small onion, cut into quarters
1   bay leaf
7 3/50 Gram(g)  raw prawns (shrimp)
23 206874999999999/250000000000000 Gram(g)  mussels, in the shell
15 177/200 Gram(g)  fresh clams
35 Teaspoon(t)  white wine
1   fennel bulb
15 Teaspoon(t)  extra virgin olive oil
9 Teaspoon(t)  lemon juice
1 Clove(clv)  garlic
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  black pepper, ground, to taste
12 177499999999999/500000000000000 Gram(g)  small squid


Working near the sink, clean the squid by first peeling off the thin skin from the body section. Rinse well. Pull the head and tentacles away from the sac section. Some of the intestines will come away with the head. Remove and discard the translucent quill and any remaining insides from the sac. Sever the tentacles from the head. Discard the head and intestines. Remove the small hard beak from the base of the tentacles. Rinse the body sac and tentacles of the squid well under cold running water. Drain thoroughly in a colander. Bring a large pan of water to a boil over a medium heat. Add the onion and bay leaf. Drop in the squid and cook for about 10 minutes, or until tender. Remove with a slotted spoon and leave to cool before slicing into rings about 1/2 inch wide. Cut each tentacle section into two pieces. Set aside. Drop the prawns into the same pan of boiling water and cook for about 2 minutes, until they have turned pink. Remove with a slotted spoon. Pull off the heads, peel and devein the prawns. (The cooking liquid may be strained and kept for using to make soup. When it is cool, store it in the freezer if not using immediately.) Pull off the "beards" from the mussels. Scrub and rinse the mussels and clams well in several changes of cold water. Place in a large pan with the wine. Cover and steam over a high heat, shaking the pan occasionally, for 3 to 5 minutes, until all the shells have opened. Discard any that do not open. Lift the clams and mussels out. Remove all the clams from their shells with a small spoon. Place in a large serving bowl. Remove all but eight of the mussels from their shells, and add them to the clams in the bowl. Leave the remaining mussels in their half shells and set aside. Cut off the green fronds from the fennel, chop finely and set aside. Chop the fennel bulb into bite sized pieces, and add it to the serving bowl with the squid and prawns. Make a dressing by combining the oil, lemon juice, garlic and chopped fennel fronds in a small bowl. Season with salt and pepper to taste. Pour the dressing over the salad and toss well. Decorate with the remaining mussels in the half shell. This salad may be served either at room temperature or lightly chilled.

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