Subj : BH&G 2274
To   : ALL
From : DAVE DRUM
Date : Thu Apr 01 2021 15:56:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Insalata Di Mare
 Categories: Seafood, Vegetables, Chilies, Citrus
      Yield: 6 Servings
 
      1 lb Medium shrimp
      1 lb Squid rings and tentacles
      4 lb Fresh mussels and/or little
           - neck clams
     16 oz (2 btl) clam juice
      1    Head fennel; trimmed, halved
           - cored, thin sliced
      1 sm Red onion; halved, very thin
           - sliced
    1/4 c  Olive oil
      4 tb Lemon juice
    1/4 c  Snipped fresh parsley
      1 cl Garlic; minced
    1/2 ts Crushed red pepper
           Salt & ground black pepper
 
  Thaw shrimp and squid, if frozen. Peel and devein shrimp,
  leaving tails intact if desired. Rinse shrimp and squid;
  pat dry with paper towels. Set aside. Clean mussels and/or
  clams. *
  
  In a large pot bring clam juice to boiling. Add mussels
  and/or clams. Cover and and cook for 2 to 4 minutes or
  just until shells open up, shaking pot once or twice.
  Remove from heat. Working quickly, use a large slotted
  spoon to transfer mussels and/or clams to a large bowl.
  When cool enough to handle, remove mussels and/or clams
  from shells. Discard shells. Pour any accumulated liquid
  back into pot.
  
  Bring liquid in pot just to boiling. Add shrimp; cook
  about 2 minutes or until shrimp are opaque. Using a
  slotted spoon, transfer shrimp to bowl with mussels and/or
  clams.
  
  Return liquid just to boiling. Add squid; cook for 1 to 1
  -1/2 minutes or just until tender. Using a slotted spoon,
  transfer squid to bowl with the other seafood. Stir fennel
  and onion into bowl with seafood.
  
  In small bowl whisk together oil, 4 tablespoons of the
  lemon juice, the parsley, garlic, and crushed red pepper.
  Stir lemon juice mixture into seafood mixture. Season to
  taste with salt and black pepper. Cover with plastic wrap.
  Chill for at least 2 hours or up to 24 hours. Before
  serving, add enough of the remaining 2 tablespoons lemon
  juice to taste.
  
  FROM THE TEST KITCHEN: To clean live mussels, scrub under
  cold running water. Remove beards. For 24 mussels, in an
  8-quart Dutch oven combine 4 quarts cold water and 1/3 cup
  salt; add mussels. Soak 15 minutes; drain and rinse.
  Discard water. Repeat soaking, draining, and rinsing
  twice. To clean live clams, scrub under cold running
  water. For 24 clams, in an 8-quart Dutch oven combine 4
  quarts cold water and 1/3 cup salt; add clams. Soak 15
  minutes; drain and rinse. Discard water. Repeat soaking,
  draining, and rinsing twice.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 28 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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