Alright, let's talk Papone.
I read
this thread which can pretty much answer all your questions about what papone is and what it does.
What I really wanted to show is the process of making it. First I went to Central Market for the live stuff.
5 live oysters
5 live clams
5 live mussels
5 fresh shrimp (NOT cocktail shrimp, the big scampi type w/o the head and the shell)
1 Tablespoon of Fructose Sugar
*Recipe also called for these things but we already had:
10g of Red Algae (Palmaria palmata; Bisck uses Julian Sprung's brand)
and/or 10g of Spirulina
Here's a picture of me looking up the recipe on the Italy's best thread via my new Asus Eee laptop which I HIGHLY RECOMMEND!! It's 400 bux and has everything you could ever want.
Moving forward... 5 Gulf White Shrimp straight out of the Gulf the day prior:
5 Live Chesapeake Oysters
5 Live Black Mussels
5 Live Cherrystone Clams
Granulated Fructose (bought extra for later)
The only other thing I bought at CM was a Oyster Knife cause they were not easy to open ($7.99)
That all came out to $29.43