Prep Time
15 min
Yields
6 servings
2005, Ina Garten, All Rights Reserved
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ingredients
Seafood Platter
Crushed ice
16
raw oysters, on the half shell
16
raw littleneck clams, on the half shell
3
lb(s) (1 ½ lbs each) cooked lobsters, cut in half
16
cooked jumbo shrimp, peeled and deveined, with tails on
2
cooked blue claw crab
Lemons, halved
Mustard Sauce, recipe follows
Mignonette Sauce, recipe follows
Mustard Sauce
1 ¼
cups good mayonnaise
3
Tbsp Dijon mustard
1
Tbsp whole-grain mustard
¼
tsp kosher salt
Mignonette Sauce
2
shallots, minced
¾
cup good Champagne vinegar or white wine vinegar
1
Tbsp sugar
1
tsp freshly ground black pepper
1
Tbsp chopped fresh green herbs, such as parsley, dill and/or chives
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directions
Step 1
Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.
Step 2
Combine all the ingredients and serve with the seafood. Yield: 1 1/2 cups
Step 3
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. Yield: 1/2 cup