*  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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