Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

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

Ok
Important!

Are you sure you want to empty your cart?

Get $20 off on your first 4 orders Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
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 ChipsPreheat 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
0 0 0 0
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

Ingredients

Imprimer ma sélection
  • anchovy dressing:

  • 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
  • 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
    Tomato, quartered
  • 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.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.