Photo: Seafood Appetizer in the Style of Venezia: Misto di Mare alla Veneziana Recipe
Ingredients
- 6 shrimp, peeled and cleaned
- 6 scampi, peeled and cleaned
- 6 small mussels, bearded and scrubbed
- 6 large clams, scrubbed
- 6 small razor clams, scrubbed
- 6 large mussels, bearded and scrubbed
- 6 small calamari, cleaned
- 1 (2 pound) lobster
- 1 cup extra-virgin olive oil
- 4 lemons, zested and juiced
- 1 tablespoon hot chile flakes
- 2 bunches Italian parsley, finely chopped to yield 1/2 cup
- Salt and pepper
- 1 pound crab meat
- Lemon wedges, for garnish
Directions
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.
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By skyggeman1_12183333
sparks, 68
on October 18, 2009
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I made this for a small dinner party I hosted. It was just the perfect dish for my foodie seafood friends. Of course, fresh seafood is somewhat difficult to obtain in Western South Dakota so I snatched a bunch of it on a quick trip to San Francisco and served it the same day as I returned to the ranch. The instructions were easy to follow and it worked well for me.
Read all 1 reviews