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.

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.


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