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Every Bite
Is a Symphony of Flavor

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16 and 32 oz Garlic butter sauce

Messplus Seafood Garlic Butter Sauce

Shipping Cost, with additional Items: Free Shipping anywhere in USA

Messplus Seafood Garlic Sauce 32.oz(Mild)
Messplus Seafood Garlic Sauce 32.oz (Hot)
Messplus Seafood Garlic Butter Sauce 16oz.(Mild)
Messplus Seafood Garlic Butte 16oz (Hot)

Enjoy a Seafood Platter
the Way It Was 
Supposed to Be

Shrimp, crab, mussels— no matter what kind of seafood dish you’re making, Messplus is here to make it better. Solely made from scratch, my butter sauce will definitely make your meal more delicious.

Purchase homemade butter sauce from Messplus today. My products are available to customers in Mechanicville, New York and other areas nationwide.

Seafood Recipes

Seafood Paella


  • 4 Cups of Fish Stock
  • 1 Teaspoon Pf Saffron Threads
  • 2 Tablespoons of Olive Oil
  • 250 g Firm Fish Fillets (Such As Blue-Eye), Cut Into 2 Cm Pieces
  • 1 Finely Chopped Brown Onion
  • 2 Crushed Garlic Cloves
  • 2 Cups Arborio Rice

  • 2 Tomatoes, Peeled, Deseeded, and Diced
  • 2 Teaspoons of Smoked Paprika
  • 500 g Medium King Green Prawns, Peeled and Deveined
  • 150 g Baby Squid, Cleaned and Cut Into 1 Cm-Thick Rings
  • 12 Mussels, Scrubbed and Debearded
  • 2/3 Cup of Frozen Peas

Step 1

Combine stock, 1 cup of cold water, and saffron in a medium saucepan over medium heat. Bring to a boil. Afterward, cover and reduce heat to medium-low. Keep at a simmer.

Step 2

Meanwhile, heat 1 tablespoon of oil in a 24-cm (base) nonstick frying pan over medium-high heat. Add fish and cook each side for 1 minute or until they turn light brown. Transfer to a plate.

Add remaining 1 tablespoon of oil into a pan. Add onion and garlic. Cook for 5 minutes or until they turn soft. Add rice, tomato, and paprika. Stir to combine. Using a spoon, spread the mixture evenly over the base of the pan.

Step 3

Add half of the stock mixture into the frying pan and bring to a boil over high-heat. Shake pan to spread the mixture across the pan (do not stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.

Step 4

Add prawn, squid, and mussels and press into the rice mixture. Add ½ cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock (this will take 15 to 20 minutes). Remove from heat. Stand, covered for 5 minutes. Season with pepper. Serve.

Cajun Seafood Boil 


  • 1 Liter of Massel Chicken-Style Liquid Stock
  • 375 G Chorizo, Sliced Diagonally
  • 2 Large Red Onion. Each Cut Into 8 Wedges, Root End Attached
  • 1 Kg Baby Red Potatoes
  • 8 Whole Corn Cobs, Husks and Silks Removed
  • 40 Medium King Green Prawns, Unpeeled
  • 2 Kg Black Mussels, Cleaned
  • 100 G Chilled Butter, Chopped
  • Chives, Chopped to Serve
  • Fresh Flat-Leaf Parsley Leaves to Serve
  • Lemon Wedges to Serve 
  • 16 or 32 oz Messplus Garlic butter sauce

Step 1

Make a tomato salad. Combine tomato, sugar, oil, lemon rind and juice into a large bowl. Stand at room temperature, stirring occasionally, for 20 minutes to allow flavors to develop.

Step 2

Meanwhile, place stock, chorizo, onion, potato and 2 cups of water in a large stockpot over high heat. Bring to a boil and boil it for 5 minutes.

Add corn. Cook and cover for 5 minutes. Add prawns and mussels. Cook and cover for 7 minutes or until prawns turn pink and mussels have opened. Discard any unopened mussels.

Step 3

Place a large colander over a large saucepan. Strain seafood mixture over the pan. Return seafood mixture to stockpot. Cover and set aside to keep hot. Place stock mixture over high heat. Bring to a boil.

Boil for 5 minutes or until reduced slightly. Add chilled butter. Whisk until butter is melted. Remove from heat.

Step 4

Add lettuce and onion to tomato salad. Season with salt and pepper and toss to combine. Sprinkle seafood mixture with chives and parsley. Serve with tomato salad, butter sauce, and lemon wedges.

Tomato Salad


  • 6 Vine-Ripened Tomatoes, Chopped
  • 1 Tablespoon of White Sugar
  • 1/4 Cup of Extra Virgin Olive Oil
  • 1 Tablespoon of Finely Grated Lemon Rind
  • 1/3 Cup of Lemon Juice
  • 2 Red Baby Cos Lettuces, Trimmed and Sliced
  • 4 Green Onions, Thinly Sliced 

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