FISHERMAN’S FRESH SEAFOOD PLATTER

2 dozen mussels or small rock clams (we call them hostiones)
2 dozen super jumbo shrimps
6 medium lobster tails, split
6 Dungeness crabs, cracked
1 1/2 cups dry white vermouth (I use Cinzano), divided use
6 tbsp chopped fresh cilantrillo
3 garlic cloves minced
3 tbsp butter
Lemon wedges

Scrub the shellfish carefully and steam with the vermouth, 4 tbsp cilantro, and the garlic. Simmer covered for 10 minutes.

Transfer to large platter and spoon the juices on top.

Heat the butter and the remaining cilantro until the butter melts and spoon over the shellfish.

Garnish with lemon wedges.

Servings: 12