*  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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