Seafood Plateau

Seafood Plateau

  • Yield: 12 appetizer servings


  • 7 cups water, divided
  • 2 pounds unpeeled, large fresh shrimp
  • 1 cup dry white wine
  • 3 pounds New Zealand green-lipped mussels
  • 3 pounds fresh oysters, opened in the half shell
  • 2 pounds cooked crab claws, shells partially removed
  • 10 pound crushed ice
  • none Garnish: lemon wedges
  • none Thai Peanut Sauce
  • none Horseradish Cocktail Sauce
  • none Creamy Mustard Horseradish Sauce
  • none Soy Wasabi Sauce


Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water; peel shrimp, and devein, if desired, leaving tails intact.

Bring 1 cup water and wine to a boil in a Dutch oven. Add mussels; cover and return to a boil. Boil 4 to 5 minutes. Immediately remove open mussels with a slotted spoon. Continue cooking remaining mussels 2 to 3 minutes; others may open. Discard any still-unopened mussels.

Stack 3 graduated trays or pizza pans and 2 graduated cake pedestals, using the largest tray as a base and ending with the smallest; secure trays with floral clay. Mound trays with ice. Arrange seafood over ice. Garnish with lemon wedges. Serve immediately with sauces.


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Seafood Plateau Recipe