Seafood antipasto alla venezia

Yield: 4 servings

Measure Ingredient
6 mediums Shrimp; cleaned and peeled
6 smalls Mussels; bearded and scrubbed
6 larges Clams; scrubbed
6 smalls Razor clams; scrubbed
6 larges Mussels; bearded and scrubbed
6 smalls Calamari; cleaned and gutted
1 small Lobster -; (1 lb)
1 pounds Crab meat
1 cup Extra-virgin olive oil
\N \N Juice and zest of 4 lemons
1 tablespoon Hot chili flakes
½ cup Finely-chopped Italian parsley

Bring 6 quarts water to boil and set up ice bath. Cook shrimp for 1½ minutes and plunge into ice bath. Cook calamari 1 minute and do the same.

Cook lobster for 8 minutes and then cool in ice bath. In a large saute pan, place mussels and clams with 1 cup of water and bring to a boil. Cover and steam, removing each shellfish as it opens until they are all done. Discard those shellfish which do not open. Keeping each open shellfish separate, dress each individually with 1 to 2 tablespoons extra-virgin olive oil, a touch of lemon juice, a pinch of chilies and 1 to 2 tablespoons parsley. Do the same with the crab meat. Arrange all the seafood on a big platter.

Garnish with lemon wedges and serve. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D15 broadcast 04-25-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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