Transform this seafood starter with the help of a sprinkle of smoked paprika at the end. It’s a great get-ahead dish that can be prepared the day before
Prep:35 mins
Serves 4 as a starter
750g mussels in their shells50ml sherry1 garlic clove, sliced1 bay leaf½ red onion, finely chopped½ green pepper and ½ red pepper, both cut into 1cm chunks½ cucumber or 2 small Lebanese cucumbers, halved lengthways, deseeded and cut into 1cm chunks3 tomatoes, quartered, deseeded and chopped300g cooked king prawns, shelled and deveined2 tbsp flat-leaf parsley, choppedsweet smoked paprika, for sprinkling
STEP 1Wash the mussels in a colander to remove any grit. Remove any stringy beards from the shells and check for any that are slightly open – give these a tap on a work surface, and discard if they remain open.STEP 2Tip the mussels into a large pan, then add the sherry, garlic and bay. Cover with a lid and steam over a medium-high heat for 3-4 mins, or until the mussels open. Drain and discard any unopened mussels. Remove and discard the shells. Set aside and leave to cool.STEP 3Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.STEP 4Shake all the dressing ingredients in a sealed jar with some seasoning. Alternatively, whisk together in a small bowl. Pour over the salad, then gently stir to coat. Cover and chill for at least 2 hrs or overnight.STEP 5Bring the salad out of the fridge 30 mins before serving. Spoon onto a serving plate and sprinkle with a pinch of paprika, remembering that a little goes a long way.
