Title: Spanish Shellfish Salad
Categories: Coxon's kit, Coxon2
Yield: 1 servings

300 g Live mussels
300 g Live clams
300 g Princess scallops
90 ml Extra virgin olive oil;
-Spanish
350 g Large prawns
30 ml Sherry vinegar
2 tb Capers; rinsed and drained
4 Gherkins; finely chopped
1 Chilli pepper; red
1 Red pepper; baked and
-blackened

---------------------------------DECORATION---------------------------------
Fennel
Lemon
Chives
Celery leaves

Clean the mussels, clams and princess scallops.

Steam or pan cook in a little olive oil and wine until open. Remove from
the shells, except a selection to garnish if required. Cook and peel the
prawns (steam).

Beat together the oil and sherry vinegar until emulsified.

Add the remaining ingredients and pour this marinade over the fish.

Chill for at least 3 hours but preferably overnight to allow the
penetration of flavours.

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