Ingredients
Ingredients for Dip:
1/4 cup Wasabi flavored mayonnaise
6 oz can tuna packed in oil, drained
1/4 cup regular sour cream
1 1/2 teaspoon fish sauce
3/4 teaspoon brown sugar
1/2 teaspoon Asian chili garlic paste
3 tablespoon finely chopped dill
INGREDIENTS FOR ANTIPASTO :
1 lbs mussels, bearded, scrubbed
1 lbs jumbo shrimp, peeled, tail intact
1 lbs jumbo scallops
1 cup carrot sticks, 3 " long
1 hothouse cucumber, seeded, peeled, cut into 3" sticks
curly lettuce leaves
Preparation
Preparation: Process all ingredients for dip in a food processor except for dill. When smooth, stir in dill by hand. Cover, refrigerate. Boil water in a stockpot with steamer insert. Steam mussels, covered, till shells open, discard the ones that do not open. Remove mussels. Place shrimp in steamer. Steam , covered till shrimp turns pink. Remove. Place scallops in steamer. Steam, covered, till scallops are just done. Remove. Place carrots in steamer. Steam, covered, 3 minutes, rinse under cold water. Line a platter with lettuce leaves. Place dip in center. Surround with mussels, shrimp, scallops, cucumber and carrots. Garnish with dill sprigs.
