Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 mussels, scrubbed and rinsed
12 baby octopus, boiled 45 minutes
with a cork and cooled
12 16-20 prawns, peeled and deveined
4 small squid, peeled and cleaned, whole
12 crayfish, boiled and shelled, reserving th
2 scallions, thinly sliced
4 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon hot red pepper, fresh -- thinly sliced
1 bunch mint, leaves removed, to yield
1/4 cup whole leaves
Salt and pepper
2 cups wild bitter greens, washed and spun dry
(can substitute baby mustard mix)
2 lemons in wedges
Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon
red
vinegar. Add mussels, octopus and prawns and boil 1 minute. Prawns
should
redden and mussels start to open. Add squid and crayfish and cook
until
squid is just translucent, about 1 minute. Drain everything and place
in
warm bowl. Add scallions, vinegar, olive oil, peppers, salt and
pepper and
mint and toss to coat. Add greens, toss again and serve warm with
lemon
wedges.
