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FISHERMAN’S FRESH SEAFOOD PLATTER
Serves 12
2 dozens mussels or small rock clams (we call them hostiones)
2 dozens super Jumbo shrimps
6 medium lobster tails, split
6 Dungeness crabs, cracked
1 1/2 cups dry white vermouth (I use Cinzano)
6 tb chopped fresh cilantrillo
3 garlic cloves minced
3 tb butter
Lemon wedges
Scrub the shellfish carefully and steam with the vermouth, 4 tb cilantro and the garlic. Simmer covered for 10 minutes. Transfer to large platter and spoon the juices on top. Heat the butter and the remaining cilantro until the butter melts and spoon over the shellfish. Garnish with lemon wedges. The hostess provided dampened hot towels after this entrante.
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