La Crèmeill?'s Seafood Cornets with Vodka Vinaigrette

Cover outside of six 3-1/2-inch (9 cm) tall cone-shape paper cups with foil. Fold tip down to round end. Brush foil lightly with butter; stand on small rimmed baking sheet.

Brush 1 sheet of phyllo lightly with butter. Cover with remaining sheet; brush with butter. Cut lengthwise in half; cut each half crosswise into thirds. Drape each piece over cone; with scissors, trim phyllo to bottom edge of cup. Brush lightly with butter. Bake in centre of 400°F (200°C) oven until golden brown, about 4 minutes. Let cool on pan on rack. (Make-ahead: Let stand at room temperature for up to 12 hours.)

Court Bouillon: In medium saucepan, bring 3 cups (750 mL) water, wine, celery, onion, parsley, peppercorns, thyme and lemon rind to boil. Cover, reduce heat and simmer for 20 minutes. Bring to boil over high heat.

Seafood: Meanwhile, scrub mussels, removing any beards; discard any that do not close when tapped. Add half of the mussels at a time to court bouillon. Cover and bring to boil; boil until mussels open, about 3 minutes, discarding any that do not open. With slotted spoon, remove mussels; let cool. Discarding shells, remove mussel meat to bowl; refrigerate.

In same court bouillon, cover and simmer shrimp over medium heat until pink, about 2 minutes. With slotted spoon, remove shrimp; let cool. Remove shells and add to mussels.

Add scallops to court bouillon; poach just until firm to the touch, about 1 minute. With slotted spoon, remove scallops and add to shrimp.

Thinly slice squid crosswise; poach just until firm, about 30 seconds. Remove and add to seafood.

Press crab thoroughly to remove any liquid. Add to seafood. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Vinaigrette: In jar, shake together olive oil, lemon juice, orange juice, vodka, salt and pepper; drizzle over seafood. Toss to coat; refrigerate for 1 hour. Mix in fresh dill.

With slotted spoon, fill cornets with seafood. Arrange on plates; garnish with dill sprigs.