Seafood Saturdays Recipe
Each Saturday, we bring the coast to your table with a brunch menu that celebrates the finest shellfish. Savour oysters served on ice, crevettes accompanied by a delicate Mary Rose sauce, a Scandinavian-inspired prawn skagen roll, and steaming bowls of moules frites. A true taste of the sea, prepared simply and beautifully for a leisurely weekend indulgence.
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Ingredients
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Oysters on Ice
Crevettes with Mary Rose Sauce
Prawn Skagen Roll
Moules Frites
Method
Oysters on Ice
- 1
Prepare Oysters
Place crushed ice in a large serving platter. Shuck the oysters and place them on top of the ice.
- 2
Serve
Garnish with lemon wedges and serve with mignonette sauce on the side.
Crevettes with Mary Rose Sauce
- 3
Make Mary Rose Sauce
In a bowl, mix mayonnaise, ketchup, lemon juice, Worcestershire sauce, salt, and black pepper until well combined.
- 4
Serve Crevettes
Arrange cooked crevettes on a serving plate and drizzle with the Mary Rose sauce.
Prawn Skagen Roll
- 5
Prepare Prawn Filling
In a bowl, combine prawns, dill, mayonnaise, lemon juice, salt, and black pepper. Mix until well combined.
- 6
- 7
Assemble Rolls
Fill each toasted roll with the prawn mixture and serve immediately.
Moules Frites
- 8
Prepare Mussels
Rinse the mussels under cold water and remove any beards. Discard any mussels that are open.
- 9
Cook Mussels
In a large pot, sauté minced garlic and shallots in a little oil until fragrant. Add the mussels and white wine, cover, and steam until mussels open.
- 10
Season and Serve
Stir in chopped parsley, salt, and black pepper. Serve hot with French fries on the side.