Mussels, clams and cockles make Poletto's shell salad with grilled zucchini a treat.
CLOTH SALAD WITH GRILLED ZUCCHINI
PREPARATION TIME: about 1 hour
INGREDIENTS (FOR 4 PORTIONS):
1.2 kg of mixed mussels (eg gill, venus, heart-shaped mussels), 2 shallots, 4 cloves of garlic, 4 thyme sprigs, 130 ml of olive oil, 100 ml of white wine, 1 teaspoon finely chopped thyme leaves, 2 tablespoons fine sliced plain parsley, 1/2 teaspoon organic lemon zest, fleur de sel, black pepper from the mill, 1-2 tablespoons of lemon juice, 30 g of quark (thick, crunchy salt plant, also called sea asparagus, alternative: rocket salad), 8-12 cherry tomatoes, 200 g of grilled peppers (pimientos, from the glass), 8 mini zucchini or 2 zucchini (200 g each).
Brush 1 mussel and, if present, remove the beard. Wash all shells thoroughly. Discard specimens that do not close even when touched. Drain the mussels. shallots
and peel garlic cloves and finely dice both.
Sauté 2 shallots, garlic and thyme twigs in 2 tablespoons hot oil. Add mussels, deglaze with white wine. Cover and cook for 3 minutes. Add small mussels and cook for another 5 minutes until all mussels are open. Stirring occasionally. Put the mussels on a sieve and catch the stock. Throw away closed shells. Bring to half boil.
Mix 3 clams, finely chopped thyme, parsley, lemon peel and 100 ml of oil. Season vinaigrette with fleur de sel, pepper and lemon juice.
Blanch 4 drops of salt in unsalted water for about 20 seconds, drain, quench and drain (wash rocket, pat dry). Skin tomatoes as desired, cut peppers into strips.
Clean and wash the zucchini. Halve the mini zucchini lengthways, cut the larger into thin slices. Fry in a pan, brushed with the remaining 1 tbsp. Of oil until golden brown, salted and peppered.
Put 6 zucchini on a plate. Warm the vinaigrette gently in a pan with mussels, tomatoes and paprika. Add the quark or rocket, spread on the zucchini.
about 410 kcal, 14 g protein, 31 g fat, 10 g carbohydrates
Here you can download the recipe: