Seafood Antipasto Alla Venezia
|6 smRazor clams; bearded|
|6 smCalamari; cleaned, gutted|
|1 lbCrab meat|
|1 tbHot chili flakes|
|1 cExtra Virgin Olive Oil|
|6 lgClams; bearded, scrubbed|
|Juice and zest of 4 lemons|
|2 bnItalian parsley; finely chopped|
|6 smMussels; bearded, scrubbed|
|6 lgMussels; bearded, scrubbed|
|6 mdShrimp; cleaned, peeled|
Seafood Antipasto Alla Venezia Preparation
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
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Seafood Antipasto Alla Venezia. Be the first to review it!
There are no tags on this recipe. Log in to add tags.