Chilled Seafood Recipe

Prepare and poach shellfish

Rinse all shellfish under cold water. In a large wide pot combine 8 cups water, 1 cup dry white wine, halved lemon (squeezed in), bay leaves, peppercorns and 2 tsp kosher salt. Bring to a gentle simmer over medium-high heat.

Add the clams and mussels first, cover, and steam for 3–4 minutes until shells open. Remove opened shellfish with a slotted spoon to a bowl of ice water to stop cooking. Discard any shells that do not open.

Once clams and mussels are cooling in ice water, add the scallops to the simmering liquid and poach for 1–2 minutes until just opaque. Transfer scallops to the ice bath.

Next, add the shrimp and poach for 2–3 minutes, until pink and cooked through. Remove to the ice bath. (Shrimp and scallops will continue to cook in hot liquid, so keep poaching times short.)

If using live or pre-cooked mussels/clams removed earlier, keep them chilled. Gently fold crab meat into a small bowl, check for shells and lightly season with a pinch of salt and a teaspoon of lemon juice; do not over-handle the meat.

When seafood is fully cooled (about 10 minutes in the ice bath), drain well on paper towels. Pat dry gently to remove excess ice water before arranging for service.

Make cocktail-horseradish sauce

In a medium bowl combine 1 cup mayonnaise, 1 cup prepared cocktail sauce, 2 tbs prepared horseradish, 1 tbs fresh lemon juice, 1 tsp Worcestershire sauce and 1 tsp hot sauce. Whisk until smooth. Taste and adjust heat, horseradish or lemon as desired. Chill in refrigerator until service.

Make lemon-herb vinaigrette

In a small bowl whisk together 3 tbs extra-virgin olive oil, 2 tsp red wine vinegar, 1 tsp Dijon mustard, 2 tbs chopped parsley, 1 tbs chopped chives, 1 tsp salt and 1 tsp freshly ground black pepper. Stir vigorously to emulsify. Keep chilled.

Prepare a serving platter or individual plates by spreading a 1/2-inch layer of crushed ice across the surface (reserve additional ice for replenishing). Arrange lemon wedges around the edge.

On the chilled platter place the drained seafood grouped attractively: mound the peeled shrimp, arrange mussels and clams in clusters (shells open side up), place scallops in a neat row, and spoon crab meat into small portions (or serve in a chilled bowl).

Drizzle a small amount (about 1–2 tbs) of the lemon-herb vinaigrette lightly over the scallops and crab to highlight flavor; do not drench the shellfish. Serve the cocktail-horseradish sauce in a small bowl alongside for dipping.

Garnish with microgreens or parsley sprigs, scatter toasted baguette slices or crackers on the side, and place lemon wedges for squeezing. Keep platter on ice and replenish crushed ice as needed to maintain chill.

Serve immediately. Leftover cooked seafood can be refrigerated in a covered container for up to 24 hours; do not freeze. Discard any seafood left at room temperature for over two hours.