Seafood Platter (Serves 6)
Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
24 raw oysters on the half shell
24 raw littleneck clams on the half shell
3 (11/2 pounds) cooked lobsters, cut in half
24 cooked jumbo shrimp, peeled and deveined, with tails on
Cooked Dungeness crabs, quartered (optional)
11/4 cups good mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/4 teaspoon kosher salt
2 shallots, minced
3/4 cup good champagne vinegar or white wine vinegar
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 tablespoon fresh green herbs such as parsley, dill, and/or chives
Fill a large platter with crushed ice. Place the seafood artfully on top of the ice. Serve with the sauces.
Combine all the ingredients and serve with the seafood.
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.