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Traditional fruits de mer platter including seafood delicacies like lobster, shrimp, clams, oysters, whelks and winkles
Victoria Haneveer

Seafood Platter Recipe (Plateau de Fruits de Mer)

Oysters, clams, crab, prawns, langoustines, mussels, whelks, winkles and brown shrimp are served over crushed ice with two dipping sauces.
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
 

For the Platter
  • 6 raw oysters, freshly shucked
  • 8 cooked whelks, chilled
  • 3 cooked small crabs, chilled
  • 24 cooked small brown shrimp, chilled
  • 12 cooked shell-on prawns, deveined and chilled
  • 6 raw large clams, freshly shucked
  • 6 cooked langoustines, chilled
  • 24 cooked mussels, chilled
  • 24 cooked winkles, chilled
  • Crushed food-safe ice, as needed
  • Food-safe seaweed or parsley sprigs, for garnish (optional)
  • Lemon wedges, to serve
For the Mayonnaise
  • 1 pasteurized egg yolk, at room temperature
  • 1 teaspoon Dijon mustard
  • ¾ cup (180 ml) neutral vegetable oil, at room temperature
  • Lemon juice, salt and black pepper, to taste
For the Mignonette
  • 4 tablespoons red wine vinegar
  • 1 tablespoon finely diced shallot
  • Salt and black pepper, to taste

Equipment

  • 14-inch aluminum seafood tray
  • Oyster knife
  • Clam knife
  • Seafood crackers and picks
  • Tongs
  • Bowls for empty shells

Method
 

  1. Stir the red wine vinegar and shallot together. Add salt and black pepper to taste, then cover and refrigerate the mignonette.
  2. Whisk the egg yolk and mustard together. Add the oil a few drops at a time while whisking constantly. Once the mayonnaise starts to thicken, pour in the remaining oil in a light steady stream and continue whisking.
  3. Add lemon juice, salt and black pepper to taste. Cover and refrigerate the mayonnaise.
  4. Set the platter on a tray and fill it with crushed ice.
  5. Arrange the crabs in the center. Add the whelks, brown shrimp, prawns, langoustines, mussels and winkles around them.
  6. Add the oysters and clams last, keeping the shells level.
  7. Add the seaweed or parsley if using. Serve immediately with the mayonnaise, mignonette and lemon wedges.

Notes

  • Buy your shellfish from a reputable fishmonger and keep it refrigerated until use. Also, keep any seafood that doesn't fit on the platter refrigerated until you're ready to replenish it.
  • Use a pasteurized egg yolk for the mayonnaise, or serve store-bought mayonnaise.
  • People at greater risk of serious foodborne illness should skip the raw oysters and clams.
  • Discard any raw shellfish left out for 2 hours, or 1 hour if it's above 90°F (32°C).