Seafood Platter With Olive Sauce Vierge Recipe

Ingredients For Seafood Platter With Olive Sauce Vierge Recipe

• 1 Live mud crab
• 12 Large green prawns, halved lengthways, deveined
• 12 Fresh scallops on the 1/2 shell
• 12 Fresh mussels, scrubbed, debearded
• 6 Freshly shucked oysters
• Crusty bread, to serve
• 0.5 teaspoon Coriander seeds, toasted, crushed
• 1 French shallot, very thinly sliced
• 1 Garlic clove, very thinly sliced
• 2 Long fresh green chillies, finely chopped
• 100 gram Green olives, pitted, finely chopped
• 185 milliliter Extra virgin olive oil
• 0.5 bunch Fresh chervil, finely chopped
• 0.5 bunch Fresh Tarragon, Finely Chopped
• 3 sprig Fresh continental parsley, finely chopped