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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Great Summer Dish! Ingredients:
3 garlic cloves (cut half lengthwise, plus 2 cloves thinly sliced) |
8 tablespoons olive oil (more for drizzling) |
1 1/2 cups dry white wine (juice of 1/2 a lemon, lemon reserved) |
3/4 teaspoon red pepper flakes |
24 mussels |
1 lb calamari (cut into strips) |
1/2 lb crabmeat (jumbo lump) |
2 lbs lobsters (steamed, chilled & cut in pieces) |
1 red bell pepper (roasted, peeled & julienned) |
1 green bell pepper (roasted, peeled & julienned) |
2 tablespoons red wine vinegar |
2 chives |
salt & pepper |
1 tablespoon pink peppercorns |
Directions:
1. Heat broiler or grill. Toast bread slices for 1 minute on each side. Rub one side of each slice with half of a garlic clove. Set aside.
2. In a large saucepan, heat 2 tablespoons olive oil over high heat. Add thinly sliced garlic, 1 cup white wine, 1/2 teaspoon red-pepper flakes, and mussels. Cover, and cook until they are completely open, 3 to 4 minutes. Strain, and allow mussels to cool. Remove from shells, and discard.
3. Prepare an ice-water bath. In a 6-quart saucepan, bring 5 quarts of water to a boil with lemon juice and lemon half, the remaining 1/2 cup wine, and the remaining 1/4 teaspoon red-pepper flakes. Plunge calamari into the boiling water and cook until just opaque, 25 to 45 seconds. Remove from water with a skimmer or slotted spoon; immediately plunge into ice-water bath to stop the cooking, and drain.
4. In a large, nonreactive bowl, combine the seafood, peppers, the remaining 6 tablespoons olive oil, the red-wine vinegar, chives, salt, and pepper. Serve immediately, drizzled with olive oil and sprinkled with pink peppercorns and garlic toasts.
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