Plateau Fruits de Mer
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
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.
Whisk together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes before serving.
Recipe courtesy of Bobby Flay