Ingredients:
1½ Tbs liquid from steaming open the clams
1½ Tbs liquid from steaming open the mussels
1½ Tbs liquid from the braised octopus
1 Tbs red wine vinegar, preferably Spanish cabernet sauvignon vinegar
2 Tbs EVOO
Procedure:
1. Combine shellfish liquids and vinegar in a small bowl.
2. Whisk in EVOO.
Recipe Type: Authentic1½ Tbs liquid from steaming open the clams
1½ Tbs liquid from steaming open the mussels
1½ Tbs liquid from the braised octopus
1 Tbs red wine vinegar, preferably Spanish cabernet sauvignon vinegar
2 Tbs EVOO
Procedure:
1. Combine shellfish liquids and vinegar in a small bowl.
2. Whisk in EVOO.
Recipe Author: Executive Chef Ben Pollinger of Oceana Restaurant
Restaurant: Oceana Restaurant, 120 W 49th St New York, NY, USA
Source: http://www.bu.edu/today/files/2012/12/Recipe_Feast_of_the_Seven_Fishes.pdf