Chilled Seafood Platter
Chilled seafood platte full of fresh seafood, including steamed mussels and clams, shucked oysters, King crab legs and more!
Servings: 4 servings
Calories: 381kcal
Cost: $20
Equipment
- Shellfish Crackers
Ingredients
Seafood
- 1 pound mussels
- 1 pound clams
- ½ cup white wine
- 4 shucked oysters
- 4-8 large shrimp
- ½ cup water
- 1 tablespoon lemon juice
- Salt and pepper
- 1 pound ahi tuna
- 1 tablespoon avocado oil
- 2 lobster tails cut in half
- 2-4 cooked king crab legs
- 1 lemon cut into wedges, for serving
Cocktail Sauce
- ½ cup cocktail sauce
- 1 teaspoon horseradish
Mignonette
- ½ small shallot finely chopped
- ½ cup white vinegar
- ¼ cup rice wine vinegar
- ¼ teaspoon sugar
- Freshly ground black pepper
Oyster Sauce
- ½ cup oyster sauce
- 1 teaspoon soy sauce or tamari
- ½ teaspoon fresh ginger
- ½ teaspoon honey
Instructions
Cook the Seafood
- Steam the cleaned mussels and clams in a small pot with a splash of white wine. Cove the pot and cook until the shells just open up, anywhere from 6-8 minutes. Then chill until ready to serve.
- Boil the shrimp in a small pot with water, a squeeze of fresh lemon juice, salt and pepper. Cook the shrimp until just cooked through and turn pink, about 3-5 minutes. Then remove and chill until ready to serve.
- Sear the tuna in a hot skillet that is drizzled with avocado or vegetable oil. Sear on all sides for 1-2 minutes until a deep crust forms, but is still raw in the center. Remove and let cool for a minute, then slice into thin slices.
- Cut the uncooked lobster tails in half and steam, grill or broil the lobster tails until just cooked through, anywhere from 5-8 minutes. Then chill until ready to serve.
Make the Sauces
- Mix the cocktail sauce with 1 teaspoon of horseradish or more if you like it spicier.
- For the mignonette, add finely diced shallot of a bowl along with white vinegar, rice vinegar, black pepper and a pinch of sugar and stir to combine. Set aside until ready to serve.
- For the oyster sauce, add oyster sauce to a bowl along with soy sauce, fresh ginger, sriracha and a touch of honey.
- Stir to combine and set aside until ready to serve.
Arrange the Seafood Platter
- Add crushed ice to a wide platter and sprinkle the ice with Kosher salt, this will help prevent the ice from melting too quickly.
- Arrange the seafood onto the platter, making sure all of the seafood is touch the ice to keep cold.
- Nestle in lemon wedges and serve with accompanied sauces on the side.
Notes
- Mussels and clams can be cooked together in the same pot.
- Many stores will have pre-cooked lobster tails and crab legs.
- Ahi tuna is often sold in blocks frozen. Thaw before cooking.
- Sprinkle Kosher salt liberally over the crushed ice on the platter, this will help the ice from melting quickly.
Nutrition
Calories: 381kcal | Carbohydrates: 13g | Protein: 45g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 1355mg | Potassium: 675mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2663IU | Vitamin C: 21mg | Calcium: 94mg | Iron: 4mg