Grande Plateau* Recipe
A dozen each of oysters, mussels, and shrimp; twelve Littleneck clams herb pistou, and nine Creole crawfish
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Ingredients
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Seafood
Herb Pistou
Method
Seafood Preparation
- 1
Cleaning the Seafood
Thoroughly rinse the oysters, mussels, shrimp, Littleneck clams, and Creole crawfish under cold running water to remove any grit or impurities.
- 2
Cooking the Mussels and Clams
In a large pot, add about 1 inch of water and bring to a boil. Place the cleaned mussels and clams in the pot, cover, and steam for about 5-7 minutes until they open. Discard any that do not open.
- 3
Boiling the Shrimp
Fill a large pot with water and bring to a boil. Add the cleaned shrimp and boil for about 3-4 minutes until they turn pink and opaque. Remove and cool them in ice water.
- 4
Cooking the Oysters
Oysters can be served raw on the half shell. If preferred cooked, place them on a hot grill for about 3-5 minutes until they open.
- 5
Preparing the Creole Crawfish
In a pot, bring water to a boil and add the cleaned crawfish. Boil for about 5 minutes then remove from heat and let them steep in the hot water for an additional 10 minutes.
Herb Pistou Preparation
- 6
Making the Herb Pistou
In a food processor, combine fresh basil leaves, parsley leaves, garlic, salt, and pepper. Pulse until combined, then slowly drizzle in olive oil while blending until smooth. Adjust seasoning as needed.
Assembly
- 7
Serving the Grande Plateau
On a large platter, arrange the oysters, mussels, shrimp, Littleneck clams, and Creole crawfish. Serve with the herb pistou on the side for dipping.
