Purchase all seafood as close as possible to the serving date. We often do the 5AM shop at the Sydney Fish Markets on Christmas Eve, because we are slightly crazy! We don't order online (we like to choose our own).

Storage - Cooked seafood will easily keep 2 days, fresh raw for cooking will too if you take it out of the plastic bags, put in a colander or similar and very loosely cover with cling wrap (breathing = less stinky).

Crab - To cut the crab, follow directions in How to Cut a Whole Crab except DO NOT cut off the claws if you are using a Blue Swimmer Crab. (See note)

Moreton Bay bug - To cut the bug, flip it on to its back. Cut down through the middle (the shell is not too hard). Clean out the yellow and brown matter in the head, then it's ready to serve. Recipe video above.

Sauce - Make your sauces of choice. They will be used for dipping prawns, Moreton Bay bugs and crab (I also use for vegetable sticks and bread!). Refrigerate until required (2 days+).

Mussels - Make mussels, if using. Great served at room temperature on a cold seafood platter.

Ice (optional) - Cover a large platter with ice. This keeps the seafood cold as well as providing a non-slip bed.

Pile the prawns, crab and bugs on to the platter. Drape smoked salmon randomly around. Fan out the sushi.

Oysters – Place them level to avoid the juices in the shells spilling out (what a waste!).

Mussels – Break off one shell, and serve in the remaining shell. Then place the mussels in a single layer, or shingled (stacked but level). Spoon on a little of the diced vegetables and some reserved mussel cooking liquor.

Sauce and lemon - Nestle bowls filled with sauces amongst the seafood and scatter over lemon wedges. Serve alongside finger bowls for cleaning and bowls to discard shells, and lots of napkins. Fill glasses with wine, cheers to Christmas! Now dive in!