Shellfish
Shellfish play a very important role in Italian cooking. Long considered a delicacy, their savory flavor accounts for some of the most delicious Italian seafood dishes. The most popular shellfish are clams, mussels, scallops, and oysters. In the realm of Italian cooking, there are numerous ways to prepare shellfish. The most important step before following any of the initial preparation and cooking procedures is to first make sure that the shellfish you buy are fresh. One good idea is to look for a batch with tightly closed shells. Also, make sure you will be cooking them the same day that you buy them. To ensure and maintain their freshness up until they are ready for cooking, keep them in the refrigerator in a bowl of ice.
Purging the Shellfish
Because shellfish are by nature "bottom dwellers" and live in sand, they must first be purged of sand, sediment, and any impurities before you cook them.
1. Begin by soaking them in a solution of water and salt for anywhere from 30 minutes to 12 hours. Place the shellfish in a bowl and cover with cool water that has enough salt in it to taste substantially salty. Make sure that if you are purging your batch of shellfish for an extended period of time to keep them refrigerated and change the water periodically.
2. After purging, use your hands to place the shellfish into a colander, rinsing with fresh water to remove any remaining impurities.
Preparing and Steaming Shellfish (Clams)
Because the purging process will cause the shellfish to expel any internal dirt, a brush must be used to thoroughly scrub them, just to make certain they are cleaned. Do this while the shellfish are in the colander. Now you are ready to steam your shellfish.
1. Place your shellfish in a pot, along with garlic and oil (can be any temperature).
2. As the clams begin to cook and "crackle," begin adding water or wine to the mixture (whichever you prefer).
3. Begin steaming by covering the pot and let sit for approximately 3-10 minutes. Clams will open when steamed.
4. Remove them immediately upon opening to prevent them from becoming tough. Any clams that remain closed at this point are to be thrown away. Typically, your shellfish should last for 4 days in the refrigerator or can be frozen. The leftover broth (juices plus the water or wine) makes for a delicious stock if you strain it first through a cheesecloth. You can then add the opened clams to soups, pastas, or whatever dish you are making.
Preparing Scallops
1. Before opening with a paring knife, make sure you scrub the outside of each scallop with a stiff brush.
2. After opening, begin stripping the flesh away from the shell by passing the blade of the paring knife along the underside of the scallop.
3. Separate the edible white muscle from the transparent membrane and rose coral, using your fingers.
4. Using your paring knife, slice away the tiny black section of the scallop and then rinse the edible white portion. Set it aside and blot dry.
Preparing Mussels
1. Begin by separating any mussels that are attached together after having immersed them in cool water.
2. Use a paring knife or stiff brush to slice away and scrape the outer filaments and beards from the mussels.
3. Scrape the shells thoroughly . Add the mussels to 1 tablespoon of salt dissolved in water and soak for 30 minutes.
4. After draining and rinsing the mussels, insert the paring knife between the half-shell section and open. Then simply remove the mussel from its shell.
Preparing Oysters
1. Scrub to remove any impurities left on the shell.
2. Wearing heavy gloves, begin removing the shell by first covering your left hand, and brace the shell flat-side-up.
3. Pry open the shell at the point where the two half shells meet using an oyster knife.
4. Lift the oyster from under the shell with your knife until it becomes detached.