Django Plateau* Recipe
Two dozen each of oysters, mussels, and shrimp; twenty Littleneck clams herb pistou, and twelve Creole crawfish
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Ingredients
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Seafood
Herb Pistou
Method
Seafood Preparation
- 1
Prepare Oysters
Shuck the oysters and place them on a platter with ice. Keep them chilled until serving.
- 2
Prepare Mussels
Rinse the mussels under cold water, scrubbing the shells clean. Remove the beards. Place in a pot with a lid and steam over medium heat until they open, about 5-7 minutes. Discard any that remain closed.
- 3
Prepare Shrimp
Peel and devein the shrimp. Rinse under cold water. Boil in salted water for 2-3 minutes until they turn pink, then immediately transfer to an ice bath to stop cooking.
- 4
Prepare Littleneck Clams
Soak the clams in cold water for 30 minutes to expel sand. Rinse under cold water, then steam in a pot with a lid until they open, about 5-7 minutes. Discard any that remain closed.
- 5
Prepare Creole Crawfish
Boil the crawfish in a large pot with seasoned water for 5-7 minutes. Drain and let cool slightly before serving.
Herb Pistou Preparation
- 6
Make Herb Pistou
In a food processor, combine the basil, garlic, and pine nuts. Pulse until finely chopped. With the processor running, slowly add the olive oil until emulsified. Stir in the Parmesan cheese, salt, and black pepper.
