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  Antipasti alla noemi
 
Yield: 8 Servings
 
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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