Whether you want to enjoy this seafood platter tapas-style, with toothpicks and a glass of Rioja, or a little more formally, you will love the simple yet elegant flavors. This trio of seafood features mussels, tiger prawns, and cod. The mussels are steamed in a garlic, white wine, and water mixture until they open. Mussels can be steamed in wine, water, broth or a combination of these and some people like to add onion, celery, carrot or other vegetables to the pan, to flavor the mussels even more.
This time however, we are going to keep the flavor simple and natural because mussels have their own beautiful taste. You will only need an inch or two of liquid in the pan, because the mussels are supposed to steam, not poach in liquid. The tiger prawns look nicer if you leave their tails on. Removing the vein along the back is optional and some people do not bother with this but others find it distasteful, since the vein is the digestive tract.
The shells are easy to take off and then you just need to use a sharp knife to cut down the prawns’ backs. When the vein is exposed you simply pick it out. The cod has a light batter, to give it a marvelous crunch. Whether you serve this seafood trio alone or with some aioli (garlic mayonnaise) or sweet chili sauce for dipping, this recipe is sure to win your guests’ hearts.
- 20 live mussels
- 20 tiger prawns
- 4 fresh cod filets, 6 oz each
- 1 glass white wine
- 2 eggs
- 1 teaspoon chopped fresh parsley
- 4 finely chopped garlic cloves
- 1 cup all-purpose flour
- ¼ cup milk
- 1 teaspoon paprika
- Olive oil, as needed
- Salt and black pepper, to taste
- Water, as needed
- Discard any mussels which do not close when you tap the shells.
- Rinse them under running water and scrub off the beards.
- Add the wine to a stockpot and an inch or two of water.
- Add half the garlic and the mussels.
- Let them steam for 6 to 8 minutes or until nearly all of them have opened, stirring a couple of times. Be gentle when stirring, so you do not break the shells.
- Discard any mussels which did not open during the cooking.
- Whisk the milk and eggs together in one bowl and stir the flour, paprika, parsley, and ¼ teaspoon of black pepper together in another bowl.
- Dip the cod filets in the egg mixture and then in the flour mixture.
- Heat 3 tablespoons of oil in a skillet over a moderately high heat.
- Shake the excess flour off the fish and fry it (in batches if necessary) for 2 minutes per side, or until the cod flakes easily.
- Drain it on paper towels and season with salt.
- Clean and de-vein the prawns. Peel them but leave the tails on.
- Heat some olive oil in a skillet and gently fry the remaining garlic until it is golden brown and aromatic.
- Turn the heat up and add the prawns.
- Sauté them for 2 or 3 minutes or until they are pink and well coated with the garlic and oil.
- Turn off the heat, cover the pan, and let the prawns rest for a minute.
- Cut each cod filets into 3 pieces.
- Divide the cod, prawns, and mussels between 4 serving plates.
You can see from the picture how colorful and interesting this seafood platter recipe is. Some people like to dip their seafood so you might want to offer a couple of dipping sauces, to give them the choice. The seafood is also nice served as it is, with the natural taste shining through. This recipe is great as an appetizer but, if you want to make it into an entree, you can serve a tossed salad on the side, as well as some bread and butter, to make it more substantial. Never be afraid to cook fish and seafood; it is much easier than most people imagine!
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