Plateau Fruits de Mer


Yield:
Varies
Level:
Easy

CATEGORIES
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Dried Fruit Compote with Goat Cheese

    Recipe courtesy of Sandra Lee