Food Network: Plateau Fruits de Mer

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Plateau Fruits de Mer
Recipe courtesy Bobby Flay

Black Pepper Mignonette, recipe follows
Red Chile Cocktail Sauce, recipe follows
Creamy Mustard Sauce, recipe follows
Stone crab claws
Cooked large shrimp
Selection of raw oysters
Selection of raw clams
Cooked mussels

Make the 3 sauces first to allow them to sit for 30
minutes before serving. Arrange seafood over ice on a 3-tiered platter. Serve
immediately with 3 sauces.

Black Pepper Mignonette:
1 cup red wine vinegar
1 to 2 shallots, finely chopped
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt

Whisk all ingredients together in a small bowl. Let sit for 30 minutes before
serving.

Red Chile Cocktail Sauce:
1 cup ketchup
1 tablespoon chipotle pepper puree
2 tablespoons fresh lime juice
1/4 cup prepared horseradish, drained
Salt and pepper

Whisk together all ingredients in a small bowl. Let sit for at least 30 minutes
before serving.

Creamy Mustard Sauce:
1 cup prepared good-quality mayonnaise
2 tablespoons whole-grain mustard

1 tablespoon Dijon mustard
Salt and pepper

Whisk together all ingredients in a small bowl. Cover and refrigerate for at least
30 minutes before serving.