Plateau Fruits de Mer

  • Level: Intermediate
  • Yield: Varies
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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 

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

Salt and pepper 

Creamy Mustard Sauce:

1 cup prepared good-quality mayonnaise

2 tablespoons whole-grain mustard

1 tablespoon Dijon mustard

Salt and pepper

Salt and pepper 

Directions

  1. 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.
  2. Black Pepper Mignonette:
  3. Whisk all ingredients together in a small bowl. Let sit for 30 minutes before serving.

Red Chile Cocktail Sauce:

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

Creamy Mustard Sauce:

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

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.