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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
7 cups water, divided |
2 pounds unpeeled, large fresh shrimp |
1 cup dry white wine |
3 pounds new zealand green-lipped mussels |
3 pounds fresh oysters, opened in the half shell |
2 pounds cooked crab claws, shells partially removed |
10 pound crushed ice |
garnish: lemon wedges |
thai peanut sauce |
horseradish cocktail sauce |
creamy mustard horseradish sauce |
soy wasabi sauce |
Directions:
1. Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water; peel shrimp, and devein, if desired, leaving tails intact.
2. Bring 1 cup water and wine to a boil in a Dutch oven. Add mussels; cover and return to a boil. Boil 4 to 5 minutes. Immediately remove open mussels with a slotted spoon. Continue cooking remaining mussels 2 to 3 minutes; others may open. Discard any still-unopened mussels.
3. Stack 3 graduated trays or pizza pans and 2 graduated cake pedestals, using the largest tray as a base and ending with the smallest; secure trays with floral clay. Mound trays with ice. Arrange seafood over ice. Garnish with lemon wedges. Serve immediately with sauces.
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