Seafood salad

1. Wash the shellfish. Peel and chop the shallots and let them sweat in butter, add the white wine, bring to a boil. Add shellfish and cover.

2. Stir frequently, remove from heat as soon as the shells are open. Drain, shell and filter the juice into a sieve.

3. Mix the vinegar with salt and pepper, add the oil and the shellfish juice with chopped parsley. In the middle of the plate, make a bunch of greens tossed with the vinaigrette and arrange the shells and mussels around. Add a dash of vinaigrette on shellfish

Photo credit: Sucré Salé