Sea Food Salad with Saffron Cream Sauce

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Ten Vineyard Lunches

Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About

Sole fillets, cut into strips on the bias, or large shrimp, shelled raw, can replace the mussels in this salad. The chopped up sole carcass or the shrimp shells provide a little stock (white wine, water, chopped onion, thyme, bay) in which the sole strips or shrimps are poached in the same way as the scallops.

The mushroom stems can be used elsewhere for making a duxelles or flavoring a sauce; if you have no other use for them, chop them up and throw them in with the mussels to add