*  Exported from  MasterCook  *

                          Italian Seafood Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         red bell pepper
     1/4  cup           dry white wine
  16      small         fresh clams -- (about 13 ounces)
                         -- scrubbed
  16                    fresh mussels -- (about 10 ounces)
                         -- scrubbed,debearded
  12      medium        shrimp
                        (about 1/4 pound) -- peeled and
					
   2      tablespoons   fresh flat-leaf parsley -- chopped
   1 1/2  tablespoons   fresh lemon juice
   1 1/2  teaspoons     extra-virgin olive oil
     1/4  teaspoon      salt
     1/8  teaspoon      dried rosemary -- to 1/4 t.,crushed
     1/8  teaspoon      pepper
   4      medium        pitted ripe olives -- halved
   4                    pitted green olives -- halved
   1                    garlic clove -- crushed
   4      slices        Italian bread -- toasted
                        (1-ounce)
                        Lemon wedges -- (optional)
                        Parsley sprigs -- (optional)

Cut bell pepper in half lengthwise; discard seeds and membranes.
 Place pepper, skin side up, on a foil-lined baking sheet; flatten with hand.
 Broil 10 minutes or until blackened. Place bell pepper in a 
zip-top heavy-duty plastic bag, and seal; let stand 15 minutes.
 Peel pepper. Cut bell pepper into julienne strips; set aside.
 Bring wine to a boil in a large skillet. Add clams, mussels, and shrimp; cover,
 reduce heat, and simmer 5 minutes or until the shells open. 
Discard any unopened shells. Remove shellfish with a slotted spoon, 
and set aside. Reserve 1 tablespoon cooking liquid; discard remaining liquid.
 Remove meat from 12 clam and 12 mussel shells; discard shells.
 Set aside remaining 4 clams and 4 mussels in shells.
 Cut peeled shrimp in half lengthwise. Combine clams, mussels,
 shrimp, reserved cooking liquid, bell pepper, parsley, and next 8
 ingredients (parsley through garlic) in a bowl; toss well.
 Cover and chill at least 2 hours. Let stand at room temperature 20 minutes
 before serving. Serve with toasted bread slices and remaining clams and mussels in shells.
 Garnish with lemon wedges and parsley sprigs.
 Yield: 4 servings (serving size: 1/3 cup salad, 1 clam, 1 mussel, and 1 slice toast)
. NUTRITIONAL INFORMATION: CALORIES 164 (21% from fat); PROTEIN 11.6g;
 FAT 3.9g (sat 0.6g, mono 2.1g, poly 0.7g); CARB 20.5g; FIBER 1.7g; CHOL 47mg
; IRON 4.2mg; SODIUM 481mg; CALC 42mg

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