2-3 People Recipe

Prepare ice bed and oysters

Fill a large shallow platter or bowl with crushed ice to create a chilled bed for the plate. Shuck the oysters and rinse shells briefly to remove grit. Place oysters on the half shell on the ice bed, arranging them attractively.

Chill steamed mussels

If mussels are not yet cooked: scrub and debeard them, place in a pot with 1/2 cup water, cover, and steam over medium-high heat 4–6 minutes until shells open. Discard any that remain closed. Remove mussels from shells or keep in shell as preferred, cool quickly in an ice bath, then drain and arrange on ice beside the oysters.

Prepare shrimp

If using live shrimp: bring a pot of salted water (about 2 liters) to a rolling boil, add a handful of lemon slices and 1 tsp salt. Add shrimp and cook 2–3 minutes until pink and just cooked through. Shock immediately in an ice bath to stop cooking, then peel leaving tails on. If using pre-cooked shrimp, simply rinse and chill. Arrange shrimp on the ice bed.

Add crab pieces

If crab claws or pieces are chilled and cooked, arrange them on the plate on ice near the other shellfish. If raw/live, cook according to supplier instructions (typically simmer 6–8 minutes for small claws), then cool and arrange.

Garnish and lemons

Tuck lemon wedges and parsley sprigs around the seafood. Sprinkle a light pinch of coarse sea salt over oysters and mussels if desired.

Make mignonette (if not prepared)

Finely mince 1 small shallot (about 1 tbsp). In a small bowl, combine 3 tsp red wine vinegar with the minced shallot and a pinch of black pepper and 1/8 tsp salt. Let sit for at least 5 minutes to marry flavors. Spoon into a small serving ramekin.

Assemble cocktail sauce and horseradish

Put 3 tablespoons of prepared cocktail sauce into a small ramekin. Place 1 tablespoon prepared horseradish in another ramekin so guests can add more to taste.

Prepare garlic butter (for bread or warm shellfish)

In a small saucepan over low heat, melt 2 tablespoons unsalted butter with 1 teaspoon minced garlic for 1–2 minutes until fragrant but not browned. Season with a pinch of salt and pepper. Serve warm in a small dish for dipping bread or drizzling over mussels if you prefer them warm.

Final plating

Place the sauce ramekins on the ice platter among the seafood so they stay chilled (except garlic butter which can be placed on a separate small dish). Add crusty bread slices on a side plate or toast briefly and place beside the platter. Provide small forks, oyster knives, and napkins. Serve immediately so the seafood stays cold and fresh.