Plateau de Fruits de Mer
A classic French seafood platter of chilled oysters, clams, mussels, and shrimp served over crushed ice with lemon and mignonette sauce. Elegant, simple, and ready in minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 32g
Ingredients
- 6 count oysters, in shell
- 6 count littleneck clams, in shell
- 6 count mussels, in shell
- 8 count large shrimp, cooked and chilled
- 2 count lemons
- 3 tablespoon red wine vinegar
Instructions
- 1
Fill a large shallow bowl with ice cubes, piling them into a mound about 3 inches tall, so you have a cold, stable base for the seafood.
- 2
Scrub the oysters, clams, and mussels under cold running water with a stiff brush, rubbing away any sand or dirt from the shells, about 1 minute per group.
- 3
Using an oyster knife, insert the tip into the hinge (the narrow end) of each oyster, twist gently to pop open the shell, and slide the blade along the inside of the top shell to sever the muscle; serve in the bottom half-shell.
- 4
Repeat the opening technique with clams: insert the knife into the hinge, twist gently, then slide the blade inside to release the muscle from the shell.
- 5
For mussels, squeeze the shells gently with your hands; if they close or resist, they are fresh and alive—discard any that stay open. Use a small knife to pry the shells apart slightly at the side, then twist to open fully.
- 6
Arrange the opened oysters, clams, and mussels in their shells on top of the crushed ice, spacing them so each one sits flat and doesn't tip over.
- 7
Tuck the cooked shrimp around the shellfish in the spaces between shells, nestling them into the ice so they stay cold and don't roll off.
- 8
Cut the 2 lemons in half lengthwise (from end to end), then cut each half crosswise into 2 wedges, creating 8 wedges total; arrange them around the platter for squeezing over each bite.
- 9
Pour the 3 tablespoons of red wine vinegar into a small bowl or ramekin and place it on the platter or nearby on the table as a dipping sauce.
- 10
Serve immediately, instructing your guests to squeeze lemon over their chosen oyster or clam, dip it in vinegar if desired, and eat directly from the shell.
Tools you’ll need
- large shallow bowl
- ice maker or ice
- stiff vegetable brush
- oyster knife
- small knife
- cutting board
- small ramekin or bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
