1KG MUSSELS
½ KG CLAMS
3 SQUIDS
CELARY
CLOVES
PARSLEY
SALT AND PEPPER
DO OPEN IN SEPARATE PANS MUSSELS AND CLAMS.
TAKE THE SQUID,REMOVE THE HEAD , THE INNER CARTILAGE, THE SKIN AND THE FINS
BOIL THE SQUIDS FOR A FEW MINUTES IN A WATER WITH CELARY AND 2 CLOVES.
STEAM COOKING SHRIMPS
SEPARATE THE SHELLS OF CLAMS AND MUSSELS AND LEAVE SOME FOR DECORATION