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.
