Chilled Summer Seafood Salad by Chef Tony Camilleri

Chef Camilleri from Rizzuto's in Blue Back Square shares his fabulous Seafood salad recipe:
Rizzuto's Summer Seafood Marinade
2lbs. Mussels, washed
24 Little Neck Clams, washed
1lb. Shrimp, 16/20 count
3 Lemons
3 oz. Extra Virgin Olive Oil
Fresh oregano, 3 sprigs
8 Cloves of Garlic sliced and toasted in the olive oil
1 1/2 cups White Wine
1oz. Fresh Red Chilies (or more if you like spicey!)
Pinch of Salt

Directions
Place white wine, 1 sprig of oregano, pinch of toasted garlic and 1/2 lemon, squeezed into a large pot with 2 cups of water.
Next add little neck clams, mussels and shrimp in that order (clams will take the longest to cook so they are at the bottom).
Add pinch of salt and cook on high heat until clams and mussels are open and shrimp are pink.
Cooking time approx. 20 minutes - at halfway point, stir everything in pot and finish cooking.
When finished, remove seafood and chill for 1 hour in refrigerator.
Reserve 1 cup of poaching liquid for the marinade.
Mix together in large bowl, garlic, juice from 2 lemons, extra virgin olive oil, chopped oregano, chilies and poaching liquid.
Once seafood is chilled toss with marinade, chill for an additional hour and then enjoy!

Executive Chef Anthony Camilleri, Rizzuto's Restaurant & Bar
Blue Back Square 860-232-5000 www.Rizzutos.com
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