Seafood with salpicon dressing

Serves 4

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500g mussels

100ml white wine (or fish stock)

250g cooked peeled king prawns

100g white crabmeat

For the salpicon dressing:

½ red pepper, deseeded and finely diced

½ yellow /orange pepper, deseeded and finely diced

2 shallots finely chopped

1 clove garlic, crushed

1 red chilli, chopped

1 tbsp rice wine vinegar

1 tbsp lime juice

2 tbsp rapeseed oil

1 tsp maple syrup

1 tbsp chopped coriander

1 tbsp chopped chives

1 cooked corn cob

1 large avocado, flesh roughly chopped

1 romaine lettuce, washed and shredded


1. Clean the mussels well, removing the beards and rinsing. Heat a large pan until hot, tip in the mussels along with the white wine or stock. Cover and shake the pan, and leave the mussels to steam over a gentle heat for about 3 minutes or until all the mussels have started to open.

2. Tip into a colander placed over a bowl to catch all the juices. Return the juices to the pan and place over a medium heat. Simmer until the juices have reduced to about 2 tablespoons of liquid. Pour into a large bowl and set to one side.

3. Next, shell the mussels, adding the flesh into the bowl with the mussel liquor. Add to this the cooked prawns and crabmeat and stir well. Mix together the salpicón dressing ingredients, whisking well to combine. Pour over the seafood and fold through. Cover and place in the fridge until you are ready to serve.

4. Cook the corn cob on a griddle pan or under a grill, to brown the kernels slightly. Using a serrated knife, remove the corn kernels from the cob by slicing down the side of the cob in a sawing action.

5. On a large serving platter or in individual cocktail glasses, layer up the dish starting with the shredded romaine lettuce, avocado and corn (saving some corn and avocado to sprinkle as a garnish). Finish with the marinated seafood mix on top.

The autumn 2015 edition of the Liz Earle Wellbeing magazine is available now from Subscribe to the digital edition for £10 or the printed edition for £19.96 per year for 4 issues, p+p free.

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