Seafood Appetizer in the Style of Venezia: Misto di Mare alla Veneziana (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
1. Bring 6 quarts water to boil and set up ice bath.
2. 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.
3. 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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