Seafood Antipasto alla Venezia (Mario Batali) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
6 medium shrimp, cleaned and peeled |
6 small mussels, bearded and scrubbed |
6 large clams, bearded and scrubbed |
6 small razor clams, bearded and scrubbed |
6 large mussels, bearded and scrubbed |
6 small calamari, cleaned and gutted |
1 small (1 pound) lobster |
1 pound crab meat |
1 cup extra virgin olive oil |
juice and zest of 4 lemons |
1 tablespoon hot chili flakes |
2 bunches italian parsley, finely chopped to yield 1/2 cup |
Directions:
1. Bring 6 quarts water to boil and set up ice bath.
2. 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.
3. 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.
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