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Seafood platter with olive sauce vierge
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Prep Time:
90 minutes
Cook Time:
40 minutes
Total Time:
130 minutes
"Fresh seafood is key for this dish, it should smell like the ocean. Perfect as a starter or for a large gathering."
Ingredients:
  • 1 (about 1kg) live mud crab
  • 12 large green prawns, halved lengthways, deveined
  • 12 fresh scallops on the half shell
  • 12 fresh mussels, scrubbed, debearded
  • 6 freshly shucked oysters
  • Crusty bread, to serve
  • 1/2 tsp coriander seeds, toasted, crushed
  • 1 French shallot, very thinly sliced
  • 1 garlic clove, very thinly sliced
  • 2 long fresh green chillies, finely chopped
  • 100g green olives, pitted, finely chopped
  • 185ml (3/4 cup) extra virgin olive oil
  • 1/2 bunch fresh chervil, finely chopped
  • 1/2 bunch fresh tarragon, finely chopped
  • 3 sprigs fresh continental parsley, finely chopped
  • 1 lime, juiced
Instructions:
  • Prepare an aromatic sauce by gently warming coriander, shallot, garlic, chilli, olives, and oil in a small saucepan over very low heat for 15 minutes or until just heated through. Mix in the chervil, tarragon, parsley, and juice. Season to taste and set aside.
  • Chill the crab in the freezer for 1 hour to "put it to sleep." Boil a large saucepan of salted water. Add the crab and cook for 20 minutes or until it changes color. Transfer the crab to ice water and cool for 10 minutes. Drain before serving.
  • Separate the top shell from the crab and discard it along with the gills and entrails. Break off the claws and use a large sharp knife or cleaver to cut the body into 4 pieces. Set aside the body pieces and claws.
  • Preheat a barbecue flat plate on medium-high heat. In a bowl, combine prawns, scallops, and mussels. Toss with a bit of sauce vierge. Place mussels on the barbecue and cook for 1 minute.
  • Place prawns and scallops on the barbecue and grill for 1 minute on each side until just cooked through. Add oysters in their shells for the last 30 seconds of grilling time. Transfer the cooked seafood to a large platter.
  • Remove any unopened mussels. Arrange the crab claws and pieces on the platter. Drizzle the seafood with additional sauce vierge and serve with crusty bread and the extra sauce vierge on the side.

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