Healthy Mediterranean Food
Seafood Platter and Lemon Mayonnaise
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
6
- Ingredients
- 24 mussels (scrubbed)
- Black pepper
- 1 cup dry white wine
- 12 small Scallop (in shell)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 pinch cayenne pepper
- 4 clam
- water
- 6 Oyster
- 1 cooked lobster
- 2 cooked Crabmeat
- 12 cooked Langoustine
- 8 cooked Mediterranean Prawn
- For the lemon mayonnaise
- 2 egg yolks
- 1 tsp black peppercorns (crushed)
- ½ tsp mustard powder
- 1 tsp salt
- ⅞ cup extra virgin olive oil
- ⅞ cup sunflower oil
- 1 lemon (juice)
- To serve
- Ice
- To garnish
- Seaweed
Preparation steps
1.
Wash the mussels under cold running water, remove the beards and scrape off any deposits. Discard any shells already opened.
2.
Put the mussels and wine in a pan. Cover the pan, bring to a boil and cook for 4-5 minutes until all the mussels are open. Discard any mussels that don't open.
3.
Open the scallops with a sharp knife and cut out the sphincter. Remove the top shell and remove the flesh and orange roe with a knife. Wash the flesh thoroughly several times.
4.
Mix the flesh and roe with the lemon juice and season to taste with cayenne pepper, salt and pepper.
5.
Put into a steamer basket. Pour water into the steamer, cover and cook for 6 minutes.
6.
Cook the clams in a pan of boiling salted water for 4 minutes. Remove and leave to cool.
7.
Steam the oysters in a little water for 8-10 minutes over a medium heat until the oysters start to open. Alternatively, serve raw.
8.
Using a cloth to protect your hands, ease the shells open. Take a knife and loosen the flesh from the shell, leaving the oyster meat in the deeper half of each shell.
9.
Break off the lobster tail. Cut the lobster tail in half lengthways, and remove the waste pipe. Use scissors to cut the membranes.
10.
Using a heavy cook’s knife split the head and remove the claws Then remove the stomach from the head.
11.
Crack the claws and remove the flesh, removing the translucent membrane from the middle of the claw.
12.
Cut the lobster into 8 pieces and the claws in half.
13.
Lift the tail flap of each crab, then lift off the back shells.
14.
Clean the crabs, removing and discarding the gills and liver; rinse lightly. Cut into portions. Provide crab crackers to crack the claws.
15.
For the mayonnaise: beat the egg yolks until creamy, then add the pepper, mustard and salt.
16.
Mix together the olive and sunflower oils and beat into the egg yolks, a drop at a time, until the mixture starts to thicken, then add the rest of the oil in a thin stream, beating constantly, until you have a creamy mayonnaise. Add the lemon juice and check the seasoning.
17.
Cover the base of a large serving platter with a thick layer of crushed ice. Arrange the shellfish on top and garnish with seaweed. Serve with lemon mayonnaise.
