Seafood Antipasto With Tonnato Wasabi Dip

• Ingredients for Dip:
• 1/4 cup Wasabi flavored mayonnaise
• 6 oz can tuna packed in oil, drained
• 1/4 cup regular sour cream
• 1 1/2 teaspoon fish sauce
• 3/4 teaspoon brown sugar
• 1/2 teaspoon Asian chili garlic paste
• 3 tablespoon finely chopped dill
• INGREDIENTS FOR ANTIPASTO :
• 1 lbs mussels, bearded, scrubbed
• 1 lbs jumbo shrimp, peeled, tail intact
• 1 lbs jumbo scallops
• 1 cup carrot sticks, 3 " long
• 1 hothouse cucumber, seeded, peeled, cut into 3" sticks
• curly lettuce leaves

1. Preparation:
2. Process all ingredients for dip in a food processor except for dill. When smooth, stir in dill by hand. Cover, refrigerate.
3. Boil water in a stockpot with steamer insert. Steam mussels, covered, till shells open, discard the ones that do not open. Remove mussels.
4. Place shrimp in steamer. Steam , covered till shrimp turns pink. Remove.
5. Place scallops in steamer. Steam, covered, till scallops are just done. Remove.
6. Place carrots in steamer. Steam, covered, 3 minutes, rinse under cold water.
7. Line a platter with lettuce leaves. Place dip in center. Surround with mussels, shrimp, scallops, cucumber and carrots. Garnish with dill sprigs.

ingredients, wasabi flavored mayonnaise, tuna, regular sour cream, fish sauce, brown sugar, asian chili garlic paste, dill, ingredients, mussels, jumbo shrimp, jumbo scallops, carrot, hothouse cucumber, curly lettuce

Taken from www.epicurious.com/recipes/member/views/seafood-antipasto-with-tonnato-wasabi-dip-1201899 (may not work)