
Le plateau de fruits de mer

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Fruits de mer is a seafood dish traditionally made of raw and cooked shellfish. The term comes from French and translates to "fruits of the sea". Traditionally, fruits de mer includes a variety of shellfish, with mussels, shrimp, and oysters traditionally being included, and is almost exclusively served cold. Additionally, several condiments are usually included, these are traditionally cocktail sauce, mignonette sauce, and lemon.
ingredients
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serves: 2
1 (1-lb/450-g) cooked lobster
1 (1 1/2-lb/750-g) cooked crab
2 flat or belon oysters
2 Pacific oysters
12 mussels (cleaned)
12 small hard-shell clams (washed)
6 in cooked langoustines shell
4 large shrimp in shell
12 periwinkles (cooked)
2 whelks (cooked)
FOR SERVING:
1/4 cup red wine
1/4 cup red wine vinegar
1 shallot (minced)
1/2 quantity Mayonnaise (made with olive oil)
Plenty of crushed ice
3 lb (1.5 kg) bladderwrack (or other edible seaweed, washed)
1 lemon (cut in half)
Servings Per Recipe: 2
Amount per Serving
Calories: 2010
- Total Fat: 50 g
- Saturated Fat: 9.1 g
- Trans Fat: 0.1 g
- Cholesterol: 1396.6 mg
- Sodium: 6766 mg
- Total Carbs: 117.5 g
- Dietary Fiber: 5.2 g
- Sugars: 11.8 g
- Protein: 255.5 g
preparation

Raw cleaned bay scallops, prepared sea urchins, raw cockles (prepared as for clams), cooked small shrimp, cooked shore or other crabs, etc.
comments
Mommy_loves_to_cook
May 15, 2012