Hot weather cooking: easy shellfish salad

June 25, 2009

shellfish salad

It’s so awful, but for me, good food is sometimes a burden. For instance, the other day we needed clams and mussels in a bowl for a photo shoot. They were to serve no other purpose than to be themselves for 5 minutes.

At the end of the day they were up for grabs on our food trolley (we basically do a little grocery shop on our way to our cars each day, taking the food that was made between 9 and 5 home for ourselves or others). No one, including me, wanted the seafood. I’d eaten enough during the day and really, I just couldn’t see myself cooking them up into a chowder. But I felt guilty about wasting these creatures for the sake of a 5-minute TV segment so I took them home, steamed them and shucked the meats from the shells and made this little salad. Then, I packed it into a plastic container and put it in the fridge.

Sabrina and I ate it the next day for lunch and you know what? My efforts were well worth the pay off. And, given how hot it is here in Ontario right now. I can see myself making this salad again late one evening so that I have a cold, yummy, protein dish on reserve for dinner.

Here’s how to make one yourself:

Steam a combination of clams and mussels in a large pot of salted water.
Drain cooked shellfish in a colander and refresh under cold running water
Remove meats from opened shells and discard any unopened shellfish.
Pat the shucked shellfish dry on paper towel.
Combine drained shellfish, diced red pepper and a handful of chopped parsley in a bowl.
Drizzle with lemony-dill dressing; toss and let stand for at least 15 minutes.

What are your hot weather entree favorites?