Ingredients:

  • 2 lbs (900g) fresh mussels, scrubbed and debearded
  • 2 tbsp (30ml) olive oil
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1/2 cup (120ml) dry white wine (Sauvignon Blanc or Pinot Grigio work great)
  • 1/4 cup (60ml) chopped fresh parsley
  • Pinch of red pepper flakes (optional)
  • 1 lb (450g) large shrimp, peeled and deveined (tails on or off, your choice!)
  • 2 tbsp (30ml) olive oil
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • Salt and freshly ground black pepper to taste
  • 1/2 lb (225g) cooked crab legs (snow crab, king crab, or Dungeness)
  • 1/2 lb (225g) cooked lobster tail, split lengthwise (optional, but luxurious!)
  • 12 raw oysters, shucked (optional)
  • 1/2 cup (120ml) cocktail sauce
  • 1 lemon, cut into wedges
  • Fresh herbs (dill, parsley, thyme) for garnish

Instructions:

  1. Sauté garlic and shallots in olive oil. Add mussels, wine, and red pepper flakes (if using). Cover and steam until mussels open. Discard any that don't open. Stir in parsley.
  2. Sauté garlic in olive oil. Add shrimp and cook until pink and opaque. Squeeze lemon juice over shrimp. Season with salt and pepper.
  3. Ensure crab legs and lobster tail are cooked according to your preferred method. Thaw if frozen.
  4. Carefully shuck the oysters just before serving.
  5. Arrange mussels, shrimp, crab legs, lobster tail, and oysters attractively on the platter.
  6. Add lemon wedges, cocktail sauce, and fresh herbs. Serve immediately. Fresh seafood platter with succulent shrimp and mussels