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Seafood Platter Recipe

Seafood Platter

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Average Rating:

Total Reviews: 4

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  • on January 15, 2009

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    The white wine in this added a lot of flavor. Plus it's so easy. I made my friends' day by serving this on a cold, nasty day. I used lobster tail instead of the whole one and it worked perfectly. Yumm!!!

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  • on June 28, 2007

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    How can anyone who loves seafood go wrong with lobster, oysters, crab, clams, shrimp, etc? Delicious, but most people can only afford to serve these items rarely, for very special occasions.

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  • on August 04, 2006

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    I've been hoping to find a shallot sauce for oysters on the half-shell (LOVE THEM!! I had made a sauce from my Silver Palate cookbook, but it was very strong. The champagne vinegar and addition of the sugar made all the difference. Ina, please hop on the Orient Pt. ferry and visit your fans in CT! We'll live it up at the Casinos! Love ya girl!

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  • on June 30, 2006

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    Thank you Ina...This is simple, elegant and most of all delicious. Thank you for using Champagne vinegar, it really make a difference. I know that I can always count on a recipe from Ina Garten to be a huge success!

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