| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 6 |
md |
Shrimp, cleaned, peeled |
| 6 |
sm |
Mussels, bearded, scrubbed |
| 6 |
lg |
Clams, bearded, scrubbed |
| 6 |
sm |
Razor clams, bearded, scrubbed |
| 6 |
lg |
Mussels, bearded, scrubbed |
| 6 |
sm |
Calamari, cleaned, gutted |
| 1 |
sm |
Lobster, 1 lb |
| 1 |
lb |
Crab meat |
| 1 |
c |
Extra virgin olive oil |
|
|
Juice and zest of 4 lemons |
| 1 |
tb |
Hot chili flakes |
| 2 |
bn |
Italian parsley, finely chopped |
INSTRUCTIONS
Bring 6 quarts water to boil and set up ice bath.
Cook shrimp for 1 1/2 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.
Yield: 4 servings
Recipe by: Molto Mario MB1D15 Posted to MC-Recipe Digest V1 #605 by Sue
<suechef@sover.net> on May 11, 1997
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