Shellfish salad with creamy tomato paste

Fried mussels with tomatoes, horseradish and cilantro Panzanella


  • 1 can Mutti Peeled Tomatoes 
  • 1/2 tube Mutti Double Concentrated Tomato Paste
  • 1 lobster
  • 40 shrimp
  • 1 head romaine lettuce
  • 1 avocado
  • 1 red grapefruit
  • 1 small cucumber
  • 100 ml mayonnaise
  • Olive oil
  • Salt
  • Pepper

How to prepare

Start with peeling the lobster and shrimp, then cut the lobster meat into smaller pieces.
Pour the tomatoes in a bowl and cut them into smaller pieces.
Mix mayonnaise and tomato paste to a creamy paste.
Cut the avocado in half, and scoop out the flesh with a spoon. Cut the avocado, romaine salad and cucumber into smaller pieces.
Cut the grapefruit flesh into thin wedges.
Arrange all ingredients on a plate, with the creamy tomato paste at the bottom. Season with salt and pepper, and finish off with a drizzle of olive oil.