Entree: Ireland – Cork & Munster – Ballycotton Seafood Platter (Assorted fresh Ballycotton and Munster seafood served hot and cold with lemon and herb butter)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) cooked brown crab claws
- 1 lb (450 g) cooked whole lobster, halved (approx. 1 lb / 450 g each)
- 12 large prawns, approx. 1.5 oz (45 g) each, peeled and deveined
- 2 lb (900 g) mussels, scrubbed and debearded
- 8 sea scallops, approx. 1.25 oz (35 g) each, muscle removed
- 8 oysters, approx. 12 oz (340 g) shucked on the half shell
- 8 oz (225 g) smoked Irish salmon, thinly sliced
- 1/2 cup (115 g) unsalted butter
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (30 ml) chopped fresh chives
- 1/2 cup (120 ml) dry white wine (for steaming mussels)
- 4 lemons, cut into wedges
- 1 tsp (5 g) flaky sea salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 8 slices brown soda bread or farmhouse brown bread

Instructions

1. Cook the seafood to order: bring a large pot with 1/2 cup (120 ml) dry white wine and 1/4 cup (60 ml) water to a vigorous simmer, add mussels, cover and steam 4–6 minutes until shells open, discard any that remain closed; briefly poach lobster halves in simmering salted water 3–4 minutes to reheat if precooked or 8–10 minutes if raw; toss prawns with 1 tbsp (15 ml) melted butter and grill or sear 1–2 minutes per side until pink; season scallops with flaky salt and sear in a hot pan with 1 tbsp (15 ml) butter 1–1½ minutes per side until golden; keep oysters and smoked salmon chilled.
2. Make herb butter and assemble: melt 1/2 cup (115 g) unsalted butter, stir in 2 tbsp (30 ml) chopped parsley and 2 tbsp (30 ml) chives and season with 1/2 tsp (2.5 g) black pepper; arrange lobster, crab claws, mussels, prawns, scallops, oysters on a large chilled platter with smoked salmon, lemon wedges and brown bread, drizzle warm herb butter over hot items or serve it in a bowl for dipping; serve immediately.