Place all ingredients in a large pot. Bring to a boil and then reduce the heat and simmer
for 20 minutes.
Mix all ingredients together in a large non-reactive baking dish
or large shallow bowl. Season, to taste, with salt and pepper. Shellfish
Add salt, to taste, to the simmering court bouillon
. Add the shrimp, crayfish, and scallops to the court bouillon and cook all together for 3 minutes. Remove fish from court bouillon and cool before peeling. Transfer to marinade.
to simmering court bouillon and cook for 5 minutes. Remove meat from shell, cut into about 12 chunks, and add to marinade.
Add mussels to simmering court bouillon and cook until they have opened. Discard any mussels that did not open. Remove meat from shell on all but 6 mussels and add to marinade; save 6 whole mussels
to simmering court bouillon and cook for 30 seconds. Transfer to marinade
and toss gently to evenly combine all the seafood
Fill a 2-inch round mold
with seafood cocktail
mixture. Transfer to a coconut shell for serving. Repeat to make 6 servings. Pour extra marinade over top and garnish each with 1 reserved mussel in shell, shaved fresh coconut, and cilantro