SEAFOOD AND PASTA SALAD
Provided by Jacques Pepin
Categories pastas, salads and dressings
Time 40m
Yield Forty servings
Number Of Ingredients 13
Steps:
- Place 10 quarts of water in a large stockpot and bring to a rolling boil. Add the pasta and bring the water back to a boil (this will take about 5 minutes). Cook the pasta until done to your liking, but take care not to undercook it. Drain in a colander and cool under a spray of cold water. Drain again and toss in a container with 2 tablespoons of the olive oil. Cover and refrigerate.
- Wash the mussels carefully under cool water and place them in a large pot with the wine. Cover, bring to a boil and cook, covered, for 5 minutes, shaking the pan occasionally, until all the mussels have opened. Drain, reserving the cooking juices (about 1 1/2 cups) in a bowl. When cool enough to handle, shell the mussels, removing and discarding any beards. Set the mussels aside. Return the cooking juices to the saucepan, pouring them in slowly to avoid adding any sandy residue from the bottom of the bowl.
- Wash the scallops and cut them into 1/2-inch pieces. Cut each of the shrimp into 3 pieces. Add the scallops and shrimp to the saucepan containing the mussel cooking juices and bring to a boil. Remove from the heat and drain, again reserving the juices.
- In a large bowl, combine the scallops, shrimp and mussels. Set aside.
- For the herb sauce, place 1 cup of the reserved cooking juices and the herbs in the bowl of a food processor and process until pureed. Add the mustard, vinegar, mayonnaise or egg yolks, Tabasco and salt. Process until well mixed. With the machine running, add the remaining 2 cups of olive oil. Transfer the mixture to a large bowl and stir in the remaining 1 1/2 cups of shellfish cooking juices (adjust with water if necessary). The pasta, shellfish and sauce can all be prepared a day ahead and refrigerated until ready to assemble.
- Combine the pasta, shellfish and herb sauce. Mix well. To serve, arrange on large platters or in bowls for serving as part of a buffet.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 7 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 1 gram, TransFat 0 grams
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ABDULAZIZ A
[email protected]This salad is so refreshing and delicious. It's perfect for a summer meal.
Esmeralda Valenton Garcia
[email protected]I'm not a big fan of seafood, but I loved this salad! The dressing was light and flavorful and the seafood was cooked perfectly.
Niang Mahmud
[email protected]This salad is a great way to use up leftover seafood. I had some cooked shrimp and crab meat and this was the perfect recipe to use them up.
Cloudyxcharries0
[email protected]I love this salad! The dressing is so flavorful and the seafood is cooked perfectly. It's a great meal for a hot summer day.
Gabe Andrew
[email protected]I've made this salad several times now and it's always delicious. It's a great recipe to have on hand for a quick and easy meal.
Ishak Saidi
[email protected]This salad is so easy to make and it's always a hit. I highly recommend it.
Sangar Safi
[email protected]I'm so glad I found this recipe. It's a new favorite in our house.
Sayman Index
[email protected]This is the best seafood salad I've ever had. I will definitely be making it again.
Himel Himel
[email protected]I made this salad for a party and it was a huge success. Everyone loved it!
Tebogo Matlou
[email protected]This salad is a great way to get your kids to eat seafood. My kids loved it!
Galaxs Galaxs
[email protected]I love the combination of flavors in this salad. The seafood, pasta, and vegetables all work together perfectly.
Safdar Ali Safdar Ali
[email protected]This salad is so refreshing and delicious. It's perfect for a summer meal.
Diksha Chaudhary
[email protected]I'm not a big fan of seafood, but I loved this salad! The dressing was light and flavorful and the seafood was cooked perfectly.
Osborn Athman
[email protected]This salad is a great way to use up leftover seafood. I had some cooked shrimp and crab meat and this was the perfect recipe to use them up.
Kristy Cerrato
[email protected]I made this salad for a picnic and it was perfect. The pasta salad held up well and the flavors were still great even after being in the sun for a while.
Lisa Bruner
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can use whatever seafood I have on hand.
Yusuf Abab
[email protected]I used a different type of seafood in this recipe and it turned out great. The salad was still very flavorful and delicious.
Rishi Jutt
[email protected]I've made this salad several times now and it's always delicious. It's a great recipe for a quick and easy meal.
heather lacourse
[email protected]This seafood and pasta salad was a hit at my last potluck! I loved the combination of flavors and textures.