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Seafood Appetizer In The Style Of Venezia ... Recipe

by Global Cookbook

Ingredients

6 x shrimp peeled, cleaned 6 x scampi peeled, cleaned 6 sm mussels bearded, scrubbed 6 lrg clams scrubbed 6 sm razor clams scrubbed 6 lrg mussels bearded, scrubbed 6 sm calamari cleaned 1 x lobster - (2 lbs)

1 c. extra-virgin extra virgin olive oil 4 x lemons zested and juiced 1 Tbsp. warm chile flakes 1/2 c. finely-minced Italian parsley     Salt to taste     Freshly-grnd black pepper to taste 1 lb crab meat     Lemon wedges for garnish

Directions

1. Bring 6 qts water to boil and set up ice bath.
2. Cook the shrimp for 1 1/2 min 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 min and then cold in ice bath.
3. In a large saute/fry pan, place the mussels and clams with 1 c. of water and bring to a boil. Cover and steam, removing each shellfish as it opens. Throw away those shellfish which don't open.
4. Keeping each type of shellfish separate, dress each individually with 1 to 2 Tbsp. extra virgin extra virgin olive oil, a touch of lemon juice, a healthy pinch of chile flakes and 1 to 2 Tbsp. parsley and salt and pepper, to taste. Do the same with the crabmeat.
5. Arrange all the seafood on a big platter. Garnish with lemon wedges and serve.
6. This recipe yields 6 servings.
7. Description: "(Misto Di Mare Alla Veneziana)"

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