Prawns Family friendly Main Italian

Seafood antipasti salad

Name: Seafood antipasti salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: /italian
Ingredients: 1/2 cup (125ml) white wine; 1kg pot-ready mussels; 2 small zucchinis; 1 cup wild rocket leaves; 12 cherry tomatoes, halved; 1/3 cup (40g) pitted kalamata olives; 1 tablespoon capers, rinsed, drained; 12 cooked prawns, peeled (tails intact), deveined; 1/2 cup (100g) store-bought roasted red capsicum strips; 4 artichoke hearts in brine, rinsed, halved; 4 grissini (thin breadsticks); Lemon wedges, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

Jill Dupleix turns the idea of an Italian antipasti platter into a fresh and colourful summer meal with seafood and plenty of vegetables.

1/2 cup (125ml) white wine
1kg pot-ready mussels
2 small zucchinis
1 cup wild rocket leaves
12 cherry tomatoes, halved
1/3 cup (40g) pitted kalamata olives
1 tablespoon capers, rinsed, drained
12 cooked prawns, peeled (tails intact), deveined
1/2 cup (100g) store-bought roasted red capsicum strips
4 artichoke hearts in brine, rinsed, halved
4 grissini (thin breadsticks)
Lemon wedges, to serve

Method

1.

Bring the wine to the boil in a large saucepan over high heat. Add the mussels, cover with a lid and cook for 2 minutes, shaking the pan occasionally. Transfer any mussels that have opened to a large bowl, then cover again, and cook for a further 1-2 minutes, shaking the pan, until all the mussels have opened. Transfer mussels to the bowl and set aside.
2.

Using a vegetable peeler or mandoline, slice zucchinis into long, thin ribbons, then place in a bowl with rocket, tomatoes, olives and capers. Season and toss to combine.
3.

Divide mussels, prawns, capsicum, artichoke and zucchini salad among 4 plates. Serve with grissini and lemon wedges.