Plateau Fruits de Mer

Yield:
Varies
Level:
Easy
Ingredients
  • 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
  • Black Pepper Mignonette:
  • 1 cup red wine vinegar
  • 1 to 2 shallots, finely chopped
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon kosher salt
  • 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
  • Creamy Mustard Sauce:
  • 1 cup prepared good-quality mayonnaise
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon Dijon mustard
  • Salt and pepper
Directions

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:

Whisk all ingredients together in a small bowl. Let sit for 30 minutes before serving.

Red Chile Cocktail Sauce:

Whisk together all ingredients in a small bowl. Let sit for at least 30 minutes before serving.

Creamy Mustard Sauce:

Whisk together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes before serving.


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