Sauvignon Blanc Seafood Platter Recipe with Emerald Crawfish

Be tantalized by this mouth-watering oceanic love filled with Shrimps, Clams, Mussels And Baby Lobsters, cooked in a potion of Sauvignon Blanc White Wine and Scented Thyme Leaves Olive Oil.

This seafood platter was prepared for our threesome Valentine's Day. It was just a simple affair at home in February, pairing this dish with a bottle of Moscato and Toasted Foie Gras Ciabatta. The Duchessa Lia Moscato d'Asti, a gift from my BFF, is a sweet sparkling wine which is perfect for the special occasion.

The hightlight of the Sauvignon Blanc Seafood Platter is the Emerald Whole Crawfish ( 清水小龙虾 ) which I found in NTUC Finest some time back.

I was intrigued by the box of baby lobsters and knew I just had to bring these babies home to experiment. Hence, the idea of this shellfish platter was born.

The most versatile wine to cook seafood is probably with a dry, crisp white wine such as Sauvignon Blanc.

Using the tray of Thyme Leaves Olive Oil Ice Cubes in my freezer, together with butter, bacon bits, and dunking in the white wine, the tasty sauce brings the seafood to another level of umaminess. My family loves it, and I certainly hope you do too!

Ingredients:
100g Cherry Tomatoes
150g Clams
150g Mussels
2 dozens Medium Shrimps
1 cup White Wine
3 tbsp Minced Garlic
2 tbsp Bacon Bits
2 tbsp Butter
100ml Extra Virgin Olive Oil
1 sprig Thyme Leaves
English Parsley for decor

Marinade for Shrimps:
½ tsp Corn Flour
Pinch of Salt and Pepper

Method:

• Remove shells and heads from shrimps. Devein and wash thoroughly. Marinate for about 30 minutes.
• Discard any opened clams and mussels as they are not safe for consumption. Soaked them in salt water for about 30 minutes to purge the sand. Change the water and repeat if it is very sandy.

• Heat oil and thyme, or olive oil ice cubes. Add butter and garlic, and sauté till fragrant.

• Stir fry prawns till they turn pink. Drain and transfer to plate.

• Throw in crawfish and mix well for about 2 - 3 minutes. These are ready-cooked, I am just stirring them in the sauce for more flavours. Drain and transfer to plate.

• Add bacon and fry till fragrant.

• Add clams, mussels and white wine. Cover and simmer till shells open. Discard any unopened shellfish. Drain and transfer to plate.

• Rinse tomatoes and cut them into slices. Start plating them.

• Place the rest of the shellfish onto serving plate, drizzle the white wine garlic butter sauce over them.

• Pour the rest of the sauce into a small bowl and place the crawfish in it to serve as dipping sauce. Place it in the middle of your serving plate.

• Enjoy your Sauvignon Blanc Seafood Platter chilled or warm!

The succulent seafood, dipped into the garlicky and buttery white wine sauce, is simply heavenly! Have you come across these Crawfish aka Baby Lobsters? Honestly, they don't have a lot of meat in them but they are such a novelty, don't you think so?

I only cooked half of these baby lobsters here, and used the other half to whip up a Chinese Bee Hoon dish. I will be back with the recipe...............