*  Exported from  MasterCook  *

                          ANTIPASTI ALLA NOEMI

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.

                               From: Ed Gustina



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