Women Cooking Recipes

Seafood (All should be fresh):
1 lb black mussels (clean well)
1 ½ lb calamari rings and tentacles
1 ½ lb shrimp (peeled & halved lengthwise)
1 ½ lb scallops (muscle removed)

Vinaigrette:
Juice of 1 lemon & 1 orange
1 tablespoon diced piquillo peppers roasted & peeled
1 teaspoon ground dry oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped capers
1 tablespoon chopped shallots
2 oz sherry vinegar
½ cup reserved poaching liquid
½ teaspoon fresh ground pepper
1 teaspoon salt
1 cup extra virgin olive oil

Poaching Liquid:
6 qts water
3 bay leaves
5 peppercorns
1 lemon
2 tablespoons salt

Combine and simmer for 30 minutes before poaching shellfish. Poach shellfish separately starting with shrimp, then scallops, mussels and calamari. Poach until done but still tender, approximately 3-5 minutes. DO NOT OVER COOK! Allow poached shellfish to cool and toss with vinaigrette. Serve chilled with fresh tomato and good-quality olives.