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Recipe courtesy of Bobby Flay

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Yield:: Varies

Level:: Intermediate

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

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.

My Private Notes

Name: Plateau Fruits de Mer
Yield: Varies
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; 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; 1 cup prepared good-quality mayonnaise; 2 tablespoons whole-grain mustard; 1 tablespoon Dijon mustard; Salt and pepper; Salt and pepper