Frutti di Mare Gratinati

Grilled Mixed Seafood

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

A lovely, simple antipasto, this grilled dish makes the most of the delicious selection of seafood available from the fish markets of Venice, but it can be made anywhere. As with any seafood dish, it is the freshness of the raw material that makes all the difference. It is far better to reduce the number of shellfish varieties to one or two and eat them absolutely fresh, than to have lots of different types that may not be at their very best.

Ingredients

  • 16 mussels
  • 8 oysters
  • 4 scallops
  • 20 large Venus clams
  • 4 razor shells
  • 60 ml/4 tbsp fresh breadcrumbs
  • 60 ml/4 tbsp freshly grated Parmesan cheese
  • 3 garlic cloves, finely chopped
  • 45 ml/3 tbsp chopped fresh parsley
  • 75 ml/5 tbsp olive oil
  • sea salt and ground black pepper

Method

  1. Scrub the mussels with a stiff brush and rinse under cold running water. Discard any that remain open after being sharply tapped. Scrape off any barnacles and remove the ‘beards’ with a small knife. Rinse well. Scrub the oysters, scallops and clams with a stiff brush to remove any sand. Gently scrub the razor shells.

  2. Put the cleaned shellfish into a large pan - you do not need to add any water. Steam for 5-8 minutes over a medium heat, or until the shells open. Immediately, remove the pan from the heat and lift out the shellfish. Discard any that remain closed.
  3. Preheat the grill or broiler to high. Remove one half of each shell and put all the shellfish in their half-shells into a wide, ovenproof dish or on a baking sheet.

  4. Mix together the breadcrumbs, Parmesan cheese, garlic, parsley and seasoning. Cover the top of each shellfish with this mixture, then drizzle generously with the oil.

  5. Put the dish or baking sheet under the grill for 5 minutes to brown, then serve immediately either on individual plates or a large serving platter.