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

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.