Seafood Salad with Collard Greens Slaw

Seafood Salad with Collard Greens Slaw
Photo by Brian Leatart


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

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


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