500g / 1 lb 2 oz live mussels, prepared
100g / 3 1/2 oz raw prawns, peeled and deveined
350g / 12 oz live scallops, shucked and cleaned
500g / 1 Ib 2 oz baby spinach leaves
4 tbsp water
3 spring onions, sliced
lemon wedges, to garnish
For the Dressing
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp finely grated lemon rind
1 garlic clove, chopped
1 tbsp grated fresh ginger
1 small fresh red chilli, deseeded and sliced
1 tbsp chopped fresh coriander, plus extra sprigs to garnish
salt and pepper
Put the mussels in a large saucepan with a little water and cook, covered, over a high heat,
shaking the pan occasionally, for 3-4 minutes, or until the mussels have opened, Discard any
mussels that remain closed. Strain the mussels, reserving the cooking liquid.
Return the reserved cooking liquid to the saucepan and bring to the boil, then add the prawns
and scallops and cook for 3 minutes. Remove from the heat and drain. Remove the mussels from their
shells. Refresh the mussels, prawns and scallops under cold running water, drain, and put them in a
large bowl to cool. Cover with cling film and chill in the refrigerator for 45 minutes.
Meanwhile, rinse the spinach leaves and put them in a saucepan with the water. Cook over a high
heat for 1 minute. Transfer to a colander, refresh under cold running water and drain.
To make the dressing, combine all the dressing ingredients in a small bowl. Divide the spinach
between 4 serving dishes, then sprinkle over half the spring onions. Top with the mussels, prawns
and scallops, then sprinkle over the remaining spring onions. Drizzle over the dressing, garnish
with coriander sprigs and lemon wedges and serve.