Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.
Mustard Sauce:
Yield:1 1/2 cups
Combine all the ingredients and serve with the seafood.
Mignonette Sauce:
Yield:1/2 cup
Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.
Tools You May Need
Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
Tools You May Need
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