Barbecued seafood platter

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


12 black mussels

12 scallops on their shells

30 g butter, melted

1 tablespoon oil

12 oysters

18 large raw prawns, unpeeled

Salsa verde

1 tablespoon finely chopped preserved lemon 

1 cup (20 g) fresh parsley

1 tablespoon drained, bottled capers

1 tablespoon lemon juice

3 tablespoons olive oil

Thai coriander sauce

1/2 cup (125 ml) sweet chilli sauce

2 tablespoons chopped fresh coriander

1 tablespoon lime juice


2 egg yolks

3 large cloves garlic, crushed

1 tablespoon lemon juice

1 cup (250 ml) light olive oil


1. Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don't close when tapped on the bench. Rinse well.

2. Pull off any vein, membrane or hard white muscle from the scallops, leaving the roe attached. Brush the scallops with the combined butter and oil. They should be cooked shell-side-down on the barbecue.

3. Remove the oysters from their shells, and rinse the shells under cold water. Pat them dry and return the oysters to their shells. Cover and refrigerate all of the seafood while you make the dressings.

4. For the salsa verde, place the preserved lemon, parsley, capers and lemon juice in a food processor and process in short bursts until roughly chopped. Transfer to a bowl and add enough oil to just moisten the mixture. Season with salt and pepper, to taste.

5. For the coriander sauce, whisk together the sweet chilli sauce, chopped coriander and lime juice in a jug or small bowl.

6. For the aïoli, place the egg yolks, garlic and half of the lemon juice in a food processor and process until light and creamy. With the motor running, add the oil, a little at a time. Increase the amount of oil as the aïoli thickens. When all of the oil has been incorporated, stir in the remaining lemon juice and season to taste with salt and white pepper.

7. Cook the seafood on a preheated barbecue grill and flatplate. If necessary, do this in batches, depending on the size of your barbecue. The mussels, scallops, oysters and prawns take about 2–5 minutes to cook. Arrange the shellfish on a platter and serve with the salsa verde, Thai coriander sauce and aïoli.