Venetian Antipasti Alla Noemi (italian)

Venetian Antipasti Alla Noemi (italian)

Difficulty Level


  • 1 pound squid
  • white wine
  • 24 fresh mussels in the shell, or 24 fresh oysters in the shell
  • 16 cooked crab claws
  • 1 pound freshly cooked lobster meat
  • 16 cooked, peeled, large shrimp
  • 1 pound cooked, peeled, medium shrimp
  • 1/2 pound cooked tiny shrimp
  • 16 lemon wedges
  • 3/4 c olive oil
  • 1/4 c fresh lemon juice
  • 1 can imported mushrooms packed in oil
  • 1 c mayonaise
  • 1/3 c catsup
  • brandy to taste
  • Worchestershire sauce 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. Makes 8 servings.

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