Ingredients Weight Measure
Clam juice 96 oz. 12 cups
Coconut milk 48 oz. 6 cups
TABASCO® brand Green Jalapeño Pepper Sauce 12 oz. 3/4 cup
Lemon grass, finely chopped 3-1/2 oz. 3/4 cup
Captain Morgan® Parrot Bay Rum 24 oz. 6 cups
Cilantro, chopped 1/2 oz. 4 Tbsp.
White rice, prepared, heated 60 oz. 12 cups
Tomatoes, small dice 18 oz. 3 cups
Scallions, diced 6 oz. 3 cups
Salt and pepper to taste
Mussels, in shell 84 ea.
Clams, in shell 36 ea.
Shrimp, 16/20 count, peeled and deveined 27 oz. 36 ea.
Bay scallops 180 ea.
Halibut fillet, skinless, boneless
Lemon wedges as needed
Red pepper, diced as needed
Cilantro, chopped as needed


  1. To prepare the coconut broth, combine clam juice, coconut milk, TABASCO® Green Jalapeño Pepper Sauce and lemon grass. Bring to a boil and simmer for 10 minutes. Add rum and cilantro. Hold warm.
  2. Combine rice, tomatoes and scallion. Season with salt and pepper. Hold warm.
  3. For each serving, steam 7 mussels, 3 clams, 3 shrimp, 1-1/2 oz. scallops and 2 oz. halibut until cooked through. Arrange in a large bowl with 8 oz. rice molded in the center. Top the seafood with 2 cups broth. Garnish with lemon wedge, red peppers and cilantro.

Yield: 12 servings