Lunch: Seafood Plateau

This recipe includes superfoods such as:

Lemon

Health benefits of Seafood Plateau

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

7 cups water, divided
2 pounds unpeeled, large fresh shrimp
1 cup dry white wine
3 pounds New Zealand green-lipped mussels
3 pounds fresh oysters, opened in the half shell
2 pounds cooked crab claws, shells partially removed
10 pound crushed ice
Garnish: lemon wedges
Thai Peanut Sauce
Horseradish Cocktail Sauce
Creamy Mustard Horseradish Sauce
Soy Wasabi Sauce

Instructions

Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water; peel shrimp, and devein, if desired, leaving tails intact.
Bring 1 cup water and wine to a boil in a Dutch oven. Add mussels; cover and return to a boil. Boil 4 to 5 minutes. Immediately remove open mussels with a slotted spoon. Continue cooking remaining mussels 2 to 3 minutes; others may open. Discard any still-unopened mussels.
Stack 3 graduated trays or pizza pans and 2 graduated cake pedestals, using the largest tray as a base and ending with the smallest; secure trays with floral clay. Mound trays with ice. Arrange seafood over ice. Garnish with lemon wedges. Serve immediately with sauces.

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