Serves: 4-6 / Time: 1.5 to 2 hours
- 12 mussels
- 12 clams
- 1/2 lb of fresh scallops
- 1 lb fresh shrimp cleaned and shell removed
- 3 lb octopus
- 3 cups Colombo Marsala Sweet
- 4 tablespoons fresh chopped Italian Parsley
- Olive oil
Steam mussels open using 1 ½ cups Colombo Marsala Sweet & ¼ cup olive oil until mussels open. Reserve liquid and refrigerate.
Steam clams open using 1 ½ cups Colombo Marsala Sweet & ¼ cup olive oil until clams open. Reserve liquid and refrigerate.
Poach shrimp and scallops for 3 minutes in a pot of liquid consisting of 3 cups of water and 3 cups of reserved shellfish liquid. Remove shrimp and scallops and refrigerate.
Save ½ cup of poaching liquid. In a large pot filled with water poach octopus for 1 hour or until tender over a simmering boil.
Once tender remove and refrigerate. Once all seafood is cooked and refrigerated, remove meat of the clams and mussels from shell.
Cut octopus tentacles into 1” pieces and add to the clams and mussels. Lastly add the shrimp and scallops along with ½ cup of the saved poaching liquid, fresh parsley and ¼ of olive oil and refrigerate overnight. Served chilled.