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Venetian Antipasti Alla Noemi (Italian)

1 lb squid
white wine
24 fresh mussels in the shell, or 24 fresh oysters in the shell
16 cooked crab claws
1 lb freshly cooked lobster meat
16 cooked, peeled, large shrimp
1 lb cooked, peeled, medium shrimp
1/2 lb 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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