Shrimp and Mussel Salad With Cabbage Slaw Recipe

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Shrimp and Mussel Salad With Cabbage Slaw
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Ingredients
14
Count
Nutrition
560
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. Bring 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.).
  2. Bring 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.
  3. Remove mussels from their shells, and add to shrimp, and store, covered, in fridge.
  4. Slice thinly: cabbages, onion, fennel bulb. Roughly chop shreds to smaller amounts.
  5. If 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.
  6. Put the above vegetation into a large serving bowl.
  7. Add 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.
  8. Add the chilled seafood.
  9. Dressing: 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.
  10. Optional 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 560.13 Kcal (2345 kJ)
Calories from fat 248.83 Kcal
% Daily Value*
Total Fat 27.65g 43%
Cholesterol 118.29mg 39%
Sodium 1842.67mg 77%
Potassium 1007.28mg 21%
Total Carbs 42.23g 14%
Sugars 2.64g 11%
Dietary Fiber 3.76g 15%
Protein 36g 72%
Vitamin C 46.3mg 77%
Iron 10.3mg 57%
Calcium 122.5mg 12%
Amount Per 100 g
Calories 124.07 Kcal (519 kJ)
Calories from fat 55.12 Kcal
% Daily Value*
Total Fat 6.12g 43%
Cholesterol 26.2mg 39%
Sodium 408.15mg 77%
Potassium 223.11mg 21%
Total Carbs 9.35g 14%
Sugars 0.59g 11%
Dietary Fiber 0.83g 15%
Protein 7.97g 72%
Vitamin C 10.3mg 77%
Iron 2.3mg 57%
Calcium 27.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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