Recipe courtesy of Mario Batali
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 6 large shrimp, cleaned and peeled
  • 6 large scampi, cleaned and peeled
  • 6 small mussels, bearded and scrubbed
  • 6 large clams, bearded and scrubbed
  • 6 small razor clams, bearded and scrubbed
  • 6 large mussels, bearded and scrubbed
  • 6 small calamari, cleaned and gutted
  • 1 small 1 pound lobster
  • 1 cup extra-virgin olive oil
  • 2 lemons, zested and juiced, 2 lemons cut in wedges, for garnish
  • 1 tablespoon hot chili flakes
  • 2 bunches Italian flat-leaf parsley, finely chopped to yield 1/2 cup

Directions

Red mustard greens, for salad, dressed with extra-virgin olive oil and rock salt, as accompaniment.

Bring 6 quarts water to boil and set up ice bath nearby.

Cook all the shrimp for 1 1/2 minutes and plunge into the ice bath. Cook the scampi for 1 minute, and plunge into the ice bath. Repeat with the calamari. Cook the lobster for 8 minutes and then cool in the ice bath.

In a 10 to 12-inch saute pan, place mussels and clams with 1 cup of water and bring to a boil. Cover the pan and let the seafood steam, removing each shellfish as it opens until they are all cooked and removed from the pan. Discard any shellfish that do not open. Keeping each type of open shellfish separate, dress each individually with 1 to 2 tablespoons extra virgin olive oil, a touch of lemon juice, a pinch of chilies, and 1 to 2 tablespoons parsley. Dress the crabmeat in the same manner. Arrange all the seafood on a big platter. Garnish with lemon wedges and serve.

IDEAS YOU'LL LOVE

Seafood Appetizer in the Style of Venezia: Misto di Mare alla Veneziana

Recipe courtesy of Mario Batali

Calves Liver, Venetian Style: Fegato alla Veneziana

Recipe courtesy of Mario Batali

Venetian Seafood Salad: Insalata di Frutti di Mare Veneziana

Recipe courtesy of Food Network

Scialatiella Alla Pescatore: Scialatiella Pasta with Seafood

Recipe courtesy of Nina Picarello

Grilled Seafood: Frutti di Mare alla Griglia

Recipe courtesy of Rocco DiSpirito

Risotto with Mixed Seafood: Risotto alla Chioggiotta

Recipe courtesy of Mario Batali

Antipasti Platter

Recipe courtesy of Emeril Lagasse

Antipasti Salad

Recipe courtesy of Siba Mtongana

Antipasti Platter

Recipe courtesy of Giada De Laurentiis

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c