Large Shellfish Plate* Recipe
Nine each of oysters, mussels, and shrimp; nine Littleneck clams herb pistou, and six Creole crawfish
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Ingredients
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Shellfish
Herb Pistou
Method
Shellfish Preparation
- 1
Clean the Shellfish
Rinse the oysters, mussels, and clams under cold water to remove any sand and debris. Scrub the shells of the mussels and clams with a brush if necessary.
- 2
Prepare the Shrimp
Peel the shrimp, leaving the tails intact. Rinse under cold water and pat dry with paper towels.
- 3
Cook the Shellfish
In a large pot, bring water to a boil. Add the oysters, mussels, clams, and shrimp. Cook for about 3-5 minutes or until the shells open (for oysters, mussels, and clams) and shrimp turn pink. Discard any shells that do not open.
- 4
Prepare the Crawfish
If using live crawfish, rinse them thoroughly and boil them in a separate pot for about 3-5 minutes until they turn bright red. If using pre-cooked, simply reheat them in warm water.
Herb Pistou Preparation
- 5
Make the Pistou
In a food processor, combine fresh basil leaves, garlic cloves, grated Parmesan cheese, salt, and black pepper. Pulse until finely chopped.
- 6
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Adjust seasoning to taste.
Serving
- 7
Plate the Shellfish
Arrange the cooked oysters, mussels, shrimp, Littleneck clams, and Creole crawfish on a large serving platter.
- 8
Serve with Pistou
Drizzle the herb pistou over the shellfish or serve it in a small bowl on the side for dipping.
