In the heart of la vieille capitale, La Crèmeill? bespeaks quiet elegance with a menu that's classic French with some Italian touches reflecting the heritage of owner, Beppino Boezio. Specialties are rack of lamb, veal rib with fines herbes and seafood, as in this clever appetizer.
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2007
- 2 tablespoons butter melted
- 2 sheets phyllo pastry
- 1 cup white wine
- 1 stalk celery coarsely chopped
- 1 onion coarsely chopped
- 4 sprigs fresh parsley
- 3 peppercorns
- 1 sprig fresh thyme
- 1 strip lemon rind
- 2 1/4 lbs mussels
- 8 oz frozen, small raw deveined shrimp thawed
- 4 oz tiny bay scallops
- 4 oz cleaned squid
- 4 oz frozen snow crabs thawed
- 6 fresh dill sprigs
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 tablespoons orange juice
- 2 tablespoons vodka
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 tablespoons finely chopped fresh dill
MethodCover outside of six 3-1/2-inch (9 cm) tall cone-shape paper cups with foil. Fold tip down to round end. Brush foil lightly with butter; stand on small rimmed baking sheet.
Brush 1 sheet of phyllo lightly with butter. Cover with remaining sheet; brush with butter. Cut lengthwise in half; cut each half crosswise into thirds. Drape each piece over cone; with scissors, trim phyllo to bottom edge of cup. Brush lightly with butter. Bake in centre of 400°F (200°C) oven until golden brown, about 4 minutes. Let cool on pan on rack. (Make-ahead: Let stand at room temperature for up to 12 hours.)
Court Bouillon: In medium saucepan, bring 3 cups (750 mL) water, wine, celery, onion, parsley, peppercorns, thyme and lemon rind to boil. Cover, reduce heat and simmer for 20 minutes. Bring to boil over high heat.
Seafood: Meanwhile, scrub mussels, removing any beards; discard any that do not close when tapped. Add half of the mussels at a time to court bouillon. Cover and bring to boil; boil until mussels open, about 3 minutes, discarding any that do not open. With slotted spoon, remove mussels; let cool. Discarding shells, remove mussel meat to bowl; refrigerate.
In same court bouillon, cover and simmer shrimp over medium heat until pink, about 2 minutes. With slotted spoon, remove shrimp; let cool. Remove shells and add to mussels.
Add scallops to court bouillon; poach just until firm to the touch, about 1 minute. With slotted spoon, remove scallops and add to shrimp.
Thinly slice squid crosswise; poach just until firm, about 30 seconds. Remove and add to seafood.
Press crab thoroughly to remove any liquid. Add to seafood. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Vinaigrette: In jar, shake together olive oil, lemon juice, orange juice, vodka, salt and pepper; drizzle over seafood. Toss to coat; refrigerate for 1 hour. Mix in fresh dill.
With slotted spoon, fill cornets with seafood. Arrange on plates; garnish with dill sprigs.
Nutritional facts Per serving: about
- Sodium 67 mg
- Protein 3 g
- Calories 238.0
- Total fat 19 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 17 g
- Iron 8.0
- Folate 35.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 12.0