Seafood Salad with Collard Greens Slaw

Ingredients

• ½ teaspoon dried crushed red pepper
• 2 pounds small littleneck clams or Manila clams
• 2 pounds mussels
• 2 cups dry white wine
• 2 pounds sea scallops, connective side tissue trimmed
• 1 ½ pounds uncooked large shrimp, peeled, deveined
• 2 tablespoons Dijon mustard
• + 6 more ingredients
• • ¼ cup white wine vinegar
  • ¼ cup fresh basil
  • 3 tablespoons parsley
  • 3 tablespoons capers
  • ½ cup extra-virgin olive oil
  • 3 large garlic cloves

Whisk first 8 ingredients in bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead; chill. Bring to room temperature before using.) Combine clams, mussels, and wine in large wide pot. Cover tightly; cook over high heat until clams and mussels open, about 8 minutes (discard...

View full recipe at Epicurious