Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Seafood
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Squid (opt, but highly
-recommended)
White wine
24 Mussels, fresh in-shell -- or
24 Oysters, fresh in-shell
16 Crab claws, cooked
1 lb Lobster meat, freshly cooked
16 Prawns -- cooked, peeled
1 lb Shrimp, med -- cooked, peeled
1/2 lb Shrimp, popcorn -- cooked
16 Lemon wedges
3/4 c Olive oil
1/4 c Fresh lemon juice
1 cn Mushrooms packed in oil
1 c Mayonnaise
1/3 c Catsup
Brandy -- to taste
Worcestershire -- to taste
Have your fish dealer prepare the squid (skin, remove
the long bone on the inside, the yellow deposit, and
the ink sac). Wash the squid well, dry thoroughly, and
cut crosswise into 1/4" slices resembling rings. Poach
in white wine to cover just until tender. Drain. Cool
to room temperature.
Thoroughly wash and scrub the mussels, removing grit
and sand. Place the mussels in a large pot. Pour in
1/2 cup boiling water, cover and steam over medium
heat for 5 minutes or until the shells open. They
should be cooked and served the same day you buy them.
Arrange an assortment of the seafood attractively on 8
plates. Garnish with lemon wedges. Whisk together the
oil and lemon juice, and drizzle the mixture over the
seafood. Using a whisk, combine the mayonnaise,
catsup, brandy, and Worchestershire sauce. Serve a
dollop of this sauce on each plate.
Venetian cooking allows the delicate flavor of the
seafood full rein. This antipasto is actually a
filling first course.
