COLD SHELLFISH POT WITH PHYSALIS & BLUEBERRIES

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Ingredients

(4 servings)

  • 8 clams
  • 12 Ecuadorian shrimp 36/40
  • 8 scallops
  • 4 crab claws
  • 3.5 oz physalis
  • 2 oz blueberries
  • 4 lemons
  • 1 onion
  • 1 garlic clove
  • 1 parsley sprig
  • 1 coriander sprig
  • 1 chili pepper
  • 1 rocoto pepper
  • Salt and pepper
  • Lettuce leaves

Preparation

Mince the physalis, blueberries, onion, garlic, parsley, coriander and chili peppers.

Put all mussels in a bowl and add the chopped ingredients and lemon juice.

Stir carefully to not break the shellfish.

Place on a bed of lettuce and serve immediately.