Ingredients:
| 12 |
medium |
mussels -- scrubbed, rinsed |
| 12 |
small |
baby octopus -- boiled 45 minutes |
| 12 |
medium |
prawns -- (16 to 20 cnt size), |
| 4 |
small |
squid -- peeled and cleaned |
| 12 |
medium |
crayfish -- boiled, shelled, |
| 2 |
medium |
scallions -- thinly sliced |
| 4 |
tablespoons |
red wine vinegar |
| 1/2 |
cup |
extra-virgin olive oil |
| 1 |
tablespoon |
thinly-sliced hot red pepper |
| 1/4 |
cup |
whole mint leaves - -- (abt 1 bunch) |
| 1/4 |
teaspoon |
salt -- to taste |
| 1/4 |
teaspoon |
freshly-ground black pepper -- to taste |
| 2 |
cups |
wild bitter greens -- washed, spun dry |
| 2 |
medium |
lemons -- cut in wedges |
|
Preparation:
Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon red vinegar. Add mussels, octopus and prawns and boil 1 minute. Prawns should redden and mussels start to open. Add squid and crayfish and cook until squid is just translucent, about 1 minute. Drain everything and place in warm bowl. Add scallions, vinegar, olive oil, peppers, salt and pepper and mint and toss to coat. Add greens, toss again and serve warm with lemon wedges.
Source: COOKING LIVE with Sara Moulton -- Guest Chef Mario Batali From the TV FOOD NETWORK - (Show # CL-8780) |
