Discard mussel shells and any mussels which do
not open. Cook the peeled prawns in boiling salted water for 30 seconds
and drain. In a bowl combine the chopped tomatoes, onion, green pepper,
cucumber and chopped egg whites. Mash the yolks with the crushed garlic.
Whisk in the olive oil, vinegar, parsley, salt. Add the prawns and
mussels to the tomato mixture. Stir in the dressing and chill, covered,
until serving time. Serve on a platter garnished with lettuce.
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