Seafood Platters Recipe

Clean mussels and clams

Rinse mussels and clams under cold water. Discard any with broken shells or that don't close when tapped. Remove beards from mussels using a firm tug.

Thaw and prepare crab & lobster

If using frozen snow crab legs and lobster tails, thaw in the refrigerator overnight or under cold running water. Pat dry, split lobster tails lengthwise if desired, and crack the thicker sections of crab legs slightly to ease eating.

Prepare shrimp

Peel and devein shrimp if not already done, leaving tails on for presentation. Keep chilled until ready to cook.

Make steaming broth

In a very large wide pot or a lobster/ steam pot with a rack, add 1 cup dry white wine, 2 cups water or seafood stock, sliced lemon, smashed garlic cloves, bay leaves, 2 teaspoons Old Bay seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer over medium-high heat.

Steam mussels and clams

Place mussels (and clams, if using) in the steaming basket/rack above the simmering liquid. Cover and steam 5–7 minutes, shaking the pot occasionally until shells open. Remove opened shellfish with tongs into a bowl and discard any that remain closed after cooking.

Cook shrimp

Add shrimp to the pot on the rack for 2–3 minutes until pink and just cooked through. Remove and immediately plunge into an ice bath if you plan to serve chilled; otherwise keep warm.

Heat snow crab & lobster

Because snow crab legs and precooked lobster tails are generally already cooked, place them on the rack to warm for 4–6 minutes until heated through. If using raw lobster, steam 10–12 minutes depending on size. Remove and let cool slightly before splitting lobster tails fully if not already split.

Finish with butter & herbs

While seafood cooks, melt 6 tablespoons unsalted butter in a small saucepan with half of the chopped parsley and 1 minced garlic clove; keep warm. Toss the hot mussels briefly in a large bowl with a few tablespoons of the melted butter and a squeeze of lemon to coat.

Lemon-garlic aioli

Combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1 tablespoon lemon juice (from the 2 tbsp total). Whisk until smooth. Taste and adjust salt, pepper, or hot sauce to preference.

Clarified butter

Keep 4 tablespoons melted clarified butter warm in a small serving vessel for lobster and crab dipping.

Plating sauces

Pour cocktail sauce into a small bowl and arrange alongside aioli, clarified butter, and lemon wedges.

Line a large serving platter or tray with a bed of crushed ice. Arrange warmed or chilled seafood in groups: mussels and clams, shrimp, snow crab legs, and lobster tails/halves. Tuck lemon wedges and parsley sprigs between items for color. Place bowls of aioli, cocktail sauce, and clarified butter on the platter. Sprinkle remaining chopped parsley over the seafood and finish with a light dusting of Old Bay, if desired.

Serve immediately while warm or keep over crushed ice for chilled service. Provide crab crackers, seafood forks, napkins, and a bowl for shells and discard.