Seafood Appetizer In The Style Of Venezia

Recipe Ingredients

6		Shrimp - peeled, cleaned
6		Scampi - peeled, cleaned
6		Mussels - bearded, scrubbed (small)
6		Clams - scrubbed (large)
6		Razor clams - scrubbed (small)
6		Mussels - bearded, scrubbed (large)
6		Calamari - cleaned (small)
1		Lobster - (2 lbs)
1 cup	237ml	Extra-virgin olive oil
4		Lemons - zested and juiced
1 tablespoon	15ml	Hot chile flakes
1/2 cup	73g / 2.6oz	Finely-chopped Italian parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Crab meat
		Lemon wedges - for garnish

Recipe Instructions

Bring 6 quarts water to boil and set up ice bath.

Cook the shrimp for 1 1/2 minutes and plunge into the ice bath. Cook scampi for 1 minute, and plunge into the ice bath. Cook the calamari 1 minute and do the same. Cook lobster for 8 minutes and then cool in ice bath.

In a large saute pan, place the mussels and clams with 1 cup of water and bring to a boil. Cover and steam, removing each shellfish as it opens. Discard those shellfish that do not open.

Keeping each type of shellfish separate, dress each individually with 1 to 2 tablespoons extra virgin olive oil, a touch of lemon juice, a pinch of chile flakes and 1 to 2 tablespoons parsley and salt and pepper, to taste. Do the same with the crabmeat.

Arrange all the seafood on a big platter. Garnish with lemon wedges and serve.

This recipe yields 6 servings.

Description:

"{Misto Di Mare Alla Veneziana}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D02) - from the TV FOOD NETWORK

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