Ingredients Weight Measure
Pei mussels 48 oz.
Manila clams, fresh 48 oz.
Sea scallops, fresh 24 oz.
Tigar prawns 24 oz.
Dungeness crabmeat, fresh 16 oz.
Celery, finely chopped 5 stalks
Yellow onion, large, finely chopped 1 ea.
Tomato juice 46 oz.
Cilantro, clean, dry and rough chop 1 bunch
Worcestershire sauce 3 oz.
TABASCO® brand Habanero Sauce 1 oz.
Vodka 5 oz.
Horseradish, prepared 1 tsp.
Vinegar, lemon or fresh lemon juice 1 oz.
Salt and pepper to taste
Celery sticks, 1/2" wide, 5" long, for garnish as needed
Orchid flower, edible for garnish as needed


  1. Steam mussels and clams for 5 minutes until they are all opened; unshell them and put in the refrigerator.
  2. Blanch the sea scallops and prawns, cut in half and keep in the cooler for further use.
  3. Mix all the ingredients except garnishes together; leave in the refrigerator for 2 hours.
  4. Serve in an artic 6-1/2 oz. champagne glass. Garnish with 1/2" width and 5" long celery sticks and edible orchid flower.

Yield: 15-20 servings