Plateau Fruits de Mer Recipe

Name: Plateau Fruits de Mer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 cup prepared good-quality mayonnaise; 2 tablespoons whole-grain mustard; 1 tablespoon Dijon mustard; Salt and pepper

Servings: persons

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
1 cup prepared good-quality mayonnaise
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
Salt and pepper

1
Make the 3 sauces first to allow them to sit for 30 minutes before serving.
2
Arrange seafood over ice on a 3-tiered platter.
3
Serve immediately with 3 sauces.
4
Whisk all ingredients together in a small bowl.
5
Let sit for 30 minutes before serving.
6
Whisk together all ingredients in a small bowl.
7
Let sit for at least 30 minutes before serving.
8
Whisk together all ingredients in a small bowl.
9
Cover and refrigerate for at least 30 minutes before serving.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Black Pepper Mignonette, recipe follows, Red Chile Cocktail Sauce, recipe follows, Creamy Mustard Sauce, recipe follows, Stone crab claws, and more.

Yes, Plateau Fruits de Mer falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Plateau Fruits de Mer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions