Good Friday Seafood Platter with A Coastal Celebration

Ingredients

• 1 pound (450g) large raw prawns, shell-on (fresh or frozen, thawed)
• 1 lemon, halved
• 1 tbsp Old Bay seasoning (optional)
• 12 fresh oysters, in their shells
• Crushed ice, for serving
• 1 cooked Dungeness crab (about 2 lbs / 900g), or 1 lb (450g) cooked crab meat
• 1 pound (450g) fresh mussels, scrubbed and debearded (Optional)
• 1 tbsp olive oil (Optional)
• 2 cloves garlic, minced (Optional)
• ½ cup (120ml) dry white wine (Optional)
• 1/2 pint of cockles in vinegar
• 1/2 pint of mussels in vinegar
• 1/2 pint of whelks in vinegar
• 1/2 pint of roll mops
• ½ cup (120ml) mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh dill
• Lemon wedges, for serving
• Tabasco sauce, for serving
• ¼ cup (60ml) red wine vinegar (for mignonette sauce)
• 1 tbsp finely minced shallot (for mignonette sauce)
• Pinch of freshly ground black pepper (for mignonette sauce)
• Crusty bread or crackers, for serving
• Fresh parsley sprigs
• Lemon slices