1 hr 30 mins
Diann is Cooking's Note:
They added cook time to prep time. The full prep time is 1.5 hours -- you prep some of the veggies while cooking seafood, and I gave ample time on all ends for logistics. Full prep time is no more than 1.5 hours. <P>I just took this to a potluck (which had other salads) and at a potluck, this serves 15 people very well. If you can't find them, consider the nigella seeds optional -- they're also known as kalunji seeds, and they are a mild seasoning found in some Indian foods. Find something fun to substitute with, if you wish. Also: keep in mind that I don't tend to measure ingredients in this sort of recipe -- everything except the seafood (which came in packages with poundage labeling) is an eyeball approximation. I do try to eyeball correctly.
My Private Note
Units: US | Metric
- 1Bring hot water, sufficient to cover the shrimp, to boil. Drop in the shrimp. Leave in the hot water for no more than 90 seconds. Drain and run cold water over. Peel. (You can peel before you cook if you prefer. I tend to peel some while waiting on the water, and the rest after. You can even skip this step by buying pre-cooked shrimp, but I find they often taste a little funky.).
- 2Bring hot water, sufficient to cover the mussels, to boil. Drop in the mussels -- there were enough of these that I divided the lot and did this step twice -- and let them cook. When foam starts rising, after about 3 minutes, you can reduce the heat to a strong simmer, and fish out (using tongs) the mussels whose shells are opening, and place in a separate bowl. By seven minutes, all the mussels that will open should have done so, unless your pot was too tightly packed. Run cold water over the retrieved mussels. Best is to put the mussels in a bowl that is directly under running cold water as you retrieve them. Discard any mussels that do not open. The opening size should be over 1/8th inch for it to count for something I'd serve to others, not to mention eat myself.
- 3Remove mussels from their shells, and add to shrimp, and store, covered, in fridge.
- 4Slice thinly: cabbages, onion, fennel bulb. Roughly chop shreds to smaller amounts.
- 5If your cucumber is waxed, or if it has a thick skin, peel it. Otherwise you may optionally leave the skin on. Slice cucumber into very fine slices. Halve or quarter these, depending on the thickness of the cucumber.
- 6Put the above vegetation into a large serving bowl.
- 7Add the fresh parsley (don't stint, but I didn't measure it), chopped fine. Add the capers, the ground pepper and the nigella seeds. Make the nigella seeds, if you have them, a heaping tablespoonful.
- 8Add the chilled seafood.
- 9Dressing: the juice of 1.5 large lemons (slice lemons into segments and squeeze, removing seeds as you go). Add the vinegar and the olive oil, mix, and pour over your salad. Toss the salad up. Try to get everything coated, lightly. Feel free to add a little bit more of the oil and the vinegar, if you think this needs.
- 10Optional garnish at the end: 1 tomato (from a roadside stand, a farmer's market, or your own garden, NOT the supermarket) sliced and laid invitingly atop the salad.
Browse Our Top Mussels Recipes
You Might Also Like...View All Mussels Recipes
Nutritional Facts for Shrimp and Mussel Salad With Cabbage Slaw
Serving Size: 1 (468 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 380.9
- Calories from Fat 102
- Total Fat 11.4 g
- Saturated Fat 1.8 g
- Cholesterol 262.8 mg
- Sodium 1645.4 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 2.3 g
- Sugars 3.2 g
- Protein 49.9 g
The following items or measurements are not included: