Ingredients

• 25-30 large shrimp, peeled and deveined
• 10-12 sea scallops
• 3 lbs fresh mussels, scrubbed and bearded
• 8 C water
• 1/2 C white vinegar
• 1 C olive oil
• 1/2 t fresh thyme
• 1 t garlic, minced
• zest of 2 lemons
• 1/4 C lemon juice
• 1 t Dijon mustard
• 2 T white wine vinegar
• 3/4 C celery, medium-dice
• 3 T parsley, chopped

Instructions

1. Boil the shrimp in the water and vinegar, then drain. Boil the scallops in the same water 4 to 5 minutes, then drain. Steam the mussels in 1/2 C water until they open, then drain. Combine all in a bowl.
2. Heat the olive oil in a sauté pan, then add the thyme, garlic, and lemon zest. Cook over low heat for 1 minute, then remove from heat. Add the lemon juice, mustard, vinegar, season to taste, then pour over the seafood.
3. Add the celery and parsley, toss well, chill and serve.

Source: Barefoot Contessa, pg 55

Contributed by: Skip