Ingredients
1 lb mussels, scrubbed and steamed open
8 3/4 oz peeled prawns (shrimp)
3 ripe tomatoes, chopped
1/2 onion, choppped
1 green bell pepper, chopped
2 hard-boiled eggs, yolks separated from whites
1 clove garlic, crushed
6 tablespoons extra virgin olive oil
5 tablespoons wine vinegar
3 tablespoons chopped flat-leaf parsley
1 teaspoon salt
Lettuce leaves, to garnish
Sliced avocado, to garnish
Preparation
Remove mussels from shells, discarding any that have not opened. Save a few on the half-shell for garnish. Cook the peeled prawns in boiling salted water for 1 minute and drain.
In a bowl combine the chopped tomatoes, onion, green pepper and chopped egg whites.
In a small bowl mash the egg yolks with the crushed garlic. Whisk in the oil, vinegar, parsley and salt.
Add the prawns and mussels to the tomato mixture. Stir in the dressing and chill, covered, until serving time. Serve on a platter garnished with lettuce, avocado and reserved mussels on the half-shell.
