SEAFOOD ANTIPASTO

1 medium onion, chopped
1 large garlic clove, coarsely chopped
1 dried red chili
1 1/2 cups water
1 1/2 pounds mussels, scrubbed and debreaded
3/4 pound medium shrimp (in shells)
3/4 cup red bell pepper, chopped
3/4 cup celery, chopped
1/2 cup red onion, diced
3/4 cup broccoli florets
3 Tbsp. white wine vinegar
1 1/2 Tbsp. olive oil
Freshly ground pepper

Place onion, garlic, chili and water in large skillet. Cover and cook over medium heat until onion softens.

Add mussels and steam (still covered) for 5 minutes. Remove opened mussels with slotted spoon and continue steaming remaining mussels about 5 minutes more; remove from pan and discard any mussels that do not open.

Strain cooking liquid into medium saucepan through a sieve lined with dampened cheesecloth or paper towel. Bring to a gentle simmer, add shrimp and cook until pink. Remove using slotted spoon. Shell shrimp and devein; place in medium bowl. Shell mussels, discarding black membranes; add to bowl. Cool cooking liquid completely; stir into bowl. Cover and refrigerate overnight.

ABOUT ONE HOUR BEFORE SERVING:
Drain shrimp and mussels. Transfer to large bowl. Add red pepper, celery, red onion and broccoli. Place vinegar in small bowl. Gradually whisk in olive oil. Pour over shellfish. Season with pepper and more vinegar to taste. Refrigerate 1 hour before serving.

Each of the 8 servings contains 94 calories and 3 grams of fat.

Source: American Institute for Cancer Research