Mussels and Prawns with Orange-Pink Peppercorn Vinaigrette

from Hot, Hotter, Hottest by Janet Hazen

Ingredients:

1/2 pound medium-sized prawns
12-15 mussels (make sure the shells are closed when you buy them)
1 cup dry white wine

Vinaigrette:

3 tablespoons orange juice
1 teaspoon saffron
3 tablespoons pink peppercorns
3/4 cup walnut oil
1 clove garlic, minced
2 tablespoons champagne vinegar
Salt and pepper, to taste

1/2 cup chopped fresh chives, for garnish
Chive blossoms (optional), for garnish

This warm salad of fresh mussels and prawns is elegant and light, and at its best when served with a toasty champagne or a buttery chardonnay. You might serve the seafood on a bed of rocket or baby greens as well as with angel hair pasta.

Bring a large pot of water to boll over high heat. When the water is boiling, add the prawns and cook for 1 minute. Drain and rinse with cold water. When the prawns are cool enough to handle, remove the shells and tails. Place in a bowl.

Scrub the shells of the mussels and remove the beards. Place the mussels and the wine in a shallow skillet. Bring to a boll over high heat, cover, reduce the heat to moderate, and cook for 4 to 5 minutes, or until all the shells have opened. Remove all those that have opened, and cook the remaining mussels in the wine for 2 minutes. Discard any that have not opened. When the opened shells are cool enough to handle, remove the mussels and add to the prawns.

To make the vinaigrette: place the orange juice, saffron, and peppercorns in a small saucepan. Over moderate heat, stir constantly until the orange julce is hot and the saffron is soft, 4 to 5 minutes. Remove from the heat and cool to room temperature.

Place the walnut oil and garlic in a bowl. Slowly add the champagne vinegar, whisking all the while to form a smooth emulsion. Add the orange Juice mixture slowly, whisking all the while. Season with salt and pepper.

Add the vinaigrette to the seafood and mix gently. Arrange around the buttered pasta, or on top of greens, and garnish with the chives.

Makes 4 servings.

This and many other wonderful recipes may be found in
Janet Hazen's Hot, Hotter, Hottest from Chronicle Books