SEAFOOD SALAD ITALIAN, ASHTON STYLE #161

INGREDIENTS:
     1 1/2  lb middle neck clams
     1 1/2 lbs large mussels (half with shells and half without
     2 lbs medium shrimp with the
     shells on
     1 lb baby octopus (Gallucci's in Cleveland has them)
     1 lb Calamari cleaned and cut in rings
     2 stalks celery minced
     1 medium onion minced
     4 cloves garlic, peeled and minced
     2/3 cup virgin olive oil
     1 cup sparkling sweet white wine
     1 tbls Dijon mustard
     1 tbls basil
     1 tbls oregano
     2 tbls parsley
     1 tbls thyme
     1/2 tsp black pepper
     1/2 tsp salt if necessary
    
DIRECTIONS:
     1. pour white sparkling wine into a lg soup pot
     2. add clams and mussels and cook about 15
         minutes until all the shells are open
     3. pour virgin olive oil in a lg fry pan over medium
         heat
     4. when oil is hot, add the shrimp, octopus, calamari,
         and saute about 15 minutes
     5. now add the celery, onions and garlic and continue
         sauteing about an additional 15 minutes
     6. now add the Dijion mustard, thyme, basil, and parsley
         and stir well adding a little additional wine
     7. now add the shell fish into the sauce and stir well until
         all is well incorporated, taste for flavor and then serve
     8. this recipe should serve 4 to 6 generously