Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Trio of shellfish and spinach salad with anchovy dressing https://www.metro.ca/userfiles/image/recipes/mollusques-salade-epinards-vinaigrette-anchois-1785.jpg PT30M PT15M PT45M
Mix dressing ingredients in a blender until smooth. In a salad bowl, mix spinach with orange zest. Parmesan Chips Preheat oven to 400°F (200°C). Sprinkle the Parmesan cheese sparsely on a baking sheet lined with parchment paper to form circles or triangles. Brown 8 minutes in oven and put aside until ready to serve. In a skillet, cook mussels, oysters and clams in butter and oil for 1-2 minutes, shaking the skillet now and again. Add shellfish to salad and drizzle with anchovy dressing. Sprinkle with parsley and decorate with walnuts and quartered tomatoes. Serve with Parmesan Chips
4
Trio of shellfish and spinach salad with anchovy dressing

Trio of shellfish and spinach salad with anchovy dressing

Rate this recipe
0 Vote
4
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    anchovies
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil

  • To taste pepper
  • Salad


  • sufficient quantity baby spinach
  • 1 Tbsp.
    (15 mL)
    orange zest
  • 24
    mussels, washed, brushed and shucked
    You might like:

    Flyer Deal  (1)
    FRESH LIVE CULTIVATED P.E.I. MUSSELS

    FRESH LIVE CULTIVATED P.E.I. MUSSELS

    $2.29 /lb

    .51/100 g

  • 24
    oysters, washed, brushed and shucked
  • 24
    clams, washed, brushed and shucked
  • 1 Tbsp.
    (15 mL)
    unsalted buter
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
  • 1/4 cup
    (60 mL)
    chopped fresh parsley
  • 1/4 cup
    (60 mL)
    walnut halves
  • 2
    tomatoes, quartered
    You might like:

    Flyer Deals  (2)
    HEIRLOOM TOMATOES

    HEIRLOOM TOMATOES

    $2.49 /lb

    PRODUCT OF ONTARIO 5.49/kg

    Romaine Lettuce or Extra Large Beefsteak Tomatoes

    Romaine Lettuce or Extra Large Beefsteak Tomatoes

    $0.99 ea. or /lb

    PRODUCT OF ONTARIO, 99¢ EA. PRODUCT OF ONTARIO 99¢/lb, 2.18/kg

  • 1/3 cup
    (80 mL)
    freshly grated Parmesan cheese
Imprimer ma sélection

Preparation

Mix dressing ingredients in a blender until smooth.

In a salad bowl, mix spinach with orange zest.

Parmesan Chips

Preheat oven to 400°F (200°C).

Sprinkle the Parmesan cheese sparsely on a baking sheet lined with parchment paper to form circles or triangles. Brown 8 minutes in oven and put aside until ready to serve.

In a skillet, cook mussels, oysters and clams in butter and oil for 1-2 minutes, shaking the skillet now and again.

Add shellfish to salad and drizzle with anchovy dressing.

Sprinkle with parsley and decorate with walnuts and quartered tomatoes.

Serve with Parmesan Chips

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.