Seafood Healthy Protein 2021

Seafood High in Protein – No Snacking – Very Healthy

Seafood Healthy Protein, Fish and Seafood makes up a very important part of the human diet.

Seafood are sources of healthy protein, vitamin D and really the best source of omega-3 fats. Consuming fish and also shellfish is necessary for wellness of the heart, kids’ development and also for a healthy and balanced diet. Seafood Healthy Protein
We should eat at least 150g of fish / seafood which is low in mercury once a week.


Seafood Healthy Protein 2021

Chris Otim
Mixed seafood platters are great because you have flexibility to only buy what you think looks fresh that day. I am doing a mix of shellfish that I think presents well together – very colourful and pretty to look at. All seafood quantities are just guidelines. Add or subtract what you like according to what is available to you and to your own taste.
Prepare up to a day ahead and chill. Lay out the seafood on a platter with lemon wedges and a bowl of the mayonnaise in the middle so everyone can help themselves. Serve with plenty of fresh brown bread. Seafood Healthy Protein
Prep Time 25 mins
Cook Time 20 mins
5 Mins 10 mins
Total Time 50 mins
Course Main Course
Cuisine French
Servings 4 People
Calories 235 kcal


  • Chopping Board
  • Butt Shucking Knife
  • Knife
  • Oyster Knife
  • small pot
  • Serving Platter
  • Crushed Ice
  • Large Saucepan


  • 2 Each pre-cooked lobsters Med Size
  • 8 Each pre-cooked langoustines Also known as Norway Lobsters
  • 500 Gram pre-cooked shrimp (16/20 size) Fresh
  • 10 Each pre-cooked crab claws Fresh
  • 1 Kilo Mussels Fresh from Market
  • 100 Gram Butter Unsalted
  • 2 Large Shallot Finely Chopped
  • 750 ml White Wine Good Quality
  • 3 Clove Garlic Finely Chopped
  • 3 Whole Lemons Cut into Wedges
  • 5 Gram Salt & Pepper Good Quality
  • 5 Gram Tarragon Leaves Rough Chopped
  • 5 Gram Parsley Finely Chopped


  • For the Seafood Platter:
    To assemble the seafood platter, cover a large serving platter with a layer of crushed or cubed ice. Arrange the cooked, chilled seafood on top. I like to keep the lobsters and langoustines whole as I think they look better presented like that. Be sure to crack the crab claws to help guests easily extract the meat. Serve with lemon slices, melted butter and White Wine & Tarragon Sauce in ramekins on the side.
  • For the White Wine Steamed Mussels:
    Make sure you clean all the mussels well by rinsing them under fresh running water. Be sure to remove the beard (the hairy strands attached to the mussels) and discard any damaged or dead mussels. If any mussels appear to be open, gently tap them on the side of your sink. If they do not close when tapped, discard them, as this indicates that they are not still alive. If you clean your mussels in advance be sure to keep them in a colander set above a bowl and covered with a damp paper towel in the refrigerator until ready to use.
  • In large stock pot over medium-high heat, melt the butter. Once melted, add the shallot and garlic and fry until softened and beginning to colour slightly, about 3 – 5 minutes. Add the cleaned mussels and pour in the white wine (it should start to bubble immediately). Cover the pot and let the mussels steam for about 5-7 minutes, stirring once halfway through. You will know the mussels are done cooking when they have opened their shells. Any that have not opened should be discarded.
  • Once cooked, use a slotted spoon to remove the mussels from the pot and set aside to cool. Discard the remaining liquid in the pot. Once cool, refrigerate the mussels until you are ready to assemble your platter.
  • For the White Wine & Tarragon Sauce:
    In a small pot over medium heat, melt the butter. Once melted, add the garlic and shallots and sauté, stirring occasionally, until translucent, about 3-5 minutes. Add the tarragon and cook until the leaves have wilted, about 1 minute. Add the wine and lemon juice and season with salt and pepper to taste. Simmer on low heat for approximately 5 minutes. Taste and add more butter if you find the sauce to be too acidic. Adjust the salt and pepper as needed. Keep warm until ready to serve.



If you can’t buy your seafood pre-cooked, you can cook everything in salted boiling water (sometimes I also add a vegetable bouillon cube for more flavor) for the following times:
Lobster – a 1 ½ pound lobster will take 10-15 minutes
Langoustine – 5 minutes (do these in batches so you do not overcrowd the pot)
Shrimp – 3 minutes
Crab claws – 8 minutes (these are also nice steamed)
Seafood Healthy Protein
Keyword Crayfish, Fish, french, Lobster, oysters, Scallops, seafood, Shellfish

Simple Seafood Platter

Raid your local fishmongers for a selection to suit your budget and you have an instant impressive starter.


  • about 800g mixed seafood prawns , smoked salmon and gravadlax
  • lemon wedges, to serve
  • brown bread , to serve

For the dill & mustard mayonnaise

  • juice 1 lemon
  • 1 tbsp Dijon mustard
  • 150ml good-quality mayonnaise
  • small bunch dill , finely chopped


  • STEP 1 Whisk the lemon juice with the mustard, then mix into the mayonnaise with the dill. Prepare up to a day ahead and chill.
  • STEP 2 Lay out the seafood on a platter with lemon wedges and a bowl of the mayonnaise in the middle so everyone can help themselves. Serve with plenty of fresh brown bread.

Freshly Caught Shellfish and Seafood.

If you are looking for top quality, and a great tasting selection of both cooked and raw shellfish and Seafood in Essex, you’ll love our range including prawns, scallops, mussels and much more. With products to suit every occasion. Come and visit us in our Website, Our friendly knowledgeable team will be happy to help you.

All of our Shellfish and Seafood is sustainably sourced

Shellfish and Seafood have achieved a new level of appreciation in recent years as a food which tastes great and is highly versatile. From chefs, to home cooks who like creating dishes from the finest Seafood available, we can supply the ingredient’s you need.

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