Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) cooked crab legs, split
  • 12 oysters on the half shell, shucked and chilled
  • 8 ounces (225g) smoked salmon, thinly sliced
  • 1 pint (475ml) mussels, scrubbed and debearded
  • 8 ounces (225g) calamari rings
  • 1/2 cup (120ml) cocktail sauce
  • 1/4 cup (60ml) mignonette sauce
  • 1/4 cup (60ml) lemon wedges
  • 1 baguette, sliced and toasted
  • Fresh parsley sprigs

Instructions:

  1. If using raw shrimp, bring a large pot of salted water to a boil. Add shrimp and cook until pink and opaque (about 2-3 minutes). Immediately transfer to an ice bath to stop cooking. Drain and chill.
  2. If using pre-cooked crab legs, skip this step. Otherwise, steam or gently boil crab legs until heated through (about 5-7 minutes).
  3. Sauté a diced shallot in butter and then steam the mussels open in white wine. Reserve the broth for a light sauce.
  4. Flash fry calamari rings with light breading.
  5. Carefully shuck the oysters just before serving, keeping them chilled on ice.
  6. Layer crushed ice on the platter. Arrange seafood attractively around the platter. Place sauces in small bowls and position them strategically. Garnish with parsley and lemon wedges.
  7. Serve Immediately. Present the platter to your guests and enjoy!