Tired of serving the same shellfish at your clambake? Adding Italian flavor can spice up clams, crabs and mussels. The Scottos — Marion, Anthony, Rosanna, Elaina, and Chef Stefano Battistini — from the Manhattan restaurant Fresco share some of their recipes. Check them out below.
GRILLED SOFT SHELL CRABS Marion, Anthony, Rosanna, Elaina, and Chef Stefano Battistini
Marinate crabs in white wine, garlic, salt, pepper and oregano. Marinate from 1-2 hours. Place on a hot grill and cook for 2 minutes on each side.
9123635605756048260499white wine0.5½ cup white winegarlic1tablespoon1 tablespoon chopped garlicoregano1pinch1 pinch oreganoSalt and pepper Salt and pepper to taste
MUSSEL SALAD Marion, Anthony, Rosanna, Elaina, and Chef Stefano Battistini
Quarter tomatoes, scoop out seeds and pulp. Slice the tomato filets julienne. Cut string beans in half. In a bowl, add lemon juice, olive oil, and mix together, stirring constantly. In a large bowl, mix arugula, riccolina greens, julienne tomatoes, string beans, and lemon oil. Add salt and pepper to taste. Plate mussel salad and top with remaining mussel juice.
In a hot sauté pan, cook oil and garlic until golden brown. Add white wine mussels and thyme. Steam for 3-5 minutes until mussels open. Leave mussels on the half shell to marinate in the liquid.
9123635604846048260499mussels1pound1 pound steamed New Zealand Mussels in half shell (see recipe)baby arugula0.5pound1/2 pound baby arugulariccolina greens0.5pound1/2 pound riccolina greensyellow beefsteak tomatoes22 yellow beefsteak tomatoesred beefsteak tomatoes22 red beefsteak tomatoesstring beans0.25pound1/4 pound string beans (blanched)lemons5Juice from 5 lemonsextra virgin olive oil4ounce4 ounces extra virgin olive oilSalt and pepperSalt and pepperRemaining mussel juice mussels1pound1 pound New Zealand Mussels shallots2tablespoon2 tablespoons chopped shallotsgarlic1tablespoon1 tablespoon chopped garlicthyme1tablespoon1 tablespoon thymewhite wine0.5cup1/2 cup white wineextra virgin olive oil0.25cup1/4 cup extra virgin olive oil
ITALIAN CLAMBAKE Marion, Anthony, Rosanna, Elaina, and Chef Stefano Battistini
In a large pot filled with water and seaweed, add white wine, garlic, pepper, bay leaves. Bring to a boil. Place all the seafood in mesh bag and simmer for approximately 15-20 minutes. Pull out bag, take out all ingredients and serve with tomato sauce on the side and garnish with lemons.
9123635604896048260499chicken lobster11 chicken lobsterclams121 dozen clamsjumbo shrimp66 jumbo shrimpfinger potatoes1pound1 pound finger potatoesseaweed1pound1 pound seaweedwhite wine1cup1 cup white wineplum tomatoes66 whole plum tomatoesgarlic 66 garlic cloves peeledbay leaves22 bay leavesblack pepper1tablespoon1 tablespoon whole black pepperbasil1bunch1 bunch basiltomato sauce1cup1 cup tomato saucelemons 33 lemons cut in half
SUMMER FRUIT TERRINE Marion, Anthony, Rosanna, Elaina, and Chef Stefano Battistini
Gently, but thoroughly, mix the fruit and arrange in a 6-cup Terrine or loaf pan. Pour 1/2 of the champagne into a small bowl, break up the gelatin sheets and immerse them in the liquid to soften. Pour the other 1/2 of the champagne into a small pot. Add the sugar and the champagne/softened gelatin. Heat gently, only until sugar and gelatin melt. Place the pot in a bowl of ice and stir the champagne mixture until slightly cool. Pour over fruit, cover tightly with plastic wrap, and refrigerate over night. To serve, invert Terrine onto a plate, and slice.
9123635605756048227771mixed fruit 4cup4 cups mixed fruit (peaches, berries, cherries, etc.)gelatin 55 sheets of gelatin (available in specialty food stores)pink champagne2cup2 cups pink champagne (remember, never cook with wine you wouldn’t drink)granulated sugar0.75cup3/4 cup granulated sugarRecipes courtesy of the Scotto family and Chef Stefano Battistini.