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
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:
- 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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review