Plateau Fruits de Mer

Yield:
Varies
Level:
Intermediate
Directions
  • 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.

  • 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.


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