Seafood Salad

• 20 fresh mussels
• 200 g squid rings
• 400 g monkfish
• 10 large shrimp
• 34 cup white wine
• 14 cup fresh lemon juice
• 1 cup water
• 1 cup mange-tout peas
• 12 cup green pepper, julienned
• 12 cup water chestnut, diced
• 16 cherry tomatoes, halved
• 16 green olives
• 14 cup olive oil
• 2 teaspoons wine vinegar
• 2 ml Dijon mustard
• 3 tablespoons fresh lemon juice
• 1 teaspoon fresh thyme
• 1 ml salt

1. SEAFOOD.
2. Poach mussels, squid, monkfish and shrimp separately for 1-2 minutes each in the wine, lemon juice and water.
3. Leave aside to cool.
4. Devein and shell shrimp.
5. Toss seafood with all salad ingredients.
6. VINAIGRETTE.
7. Blend all ingredients well and pour over salad.
8. Cover and refridgerate overnight.

mussels, squid rings, monkfish, shrimp, white wine, lemon juice, water, mangetout peas, green pepper, water, tomatoes, green olives, olive oil, wine vinegar, mustard, lemon juice, thyme, salt

Taken from www.food.com/recipe/seafood-salad-123126 (may not work)