Small Shellfish Plate* Recipe
Six each of oysters, mussels, and shrimp; six Littleneck clams herb pistou, and four Creole crawfish
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Ingredients
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Oysters
Mussels
Shrimp
Littleneck Clams with Herb Pistou
Creole Crawfish
Method
Preparation of Shellfish
- 1
Clean the Shellfish
Rinse the oysters, mussels, and clams under cold running water to remove any sand or debris. Scrub the mussels with a brush if needed.
- 2
Prepare the Shrimp
Peel and devein the shrimp, leaving the tails on for presentation.
Herb Pistou for Littleneck Clams
- 3
Make the Herb Pistou
In a food processor, combine the basil leaves, garlic cloves, olive oil, lemon juice, salt, and black pepper. Blend until smooth. Set aside.
- 4
Cook the Clams
In a large pot, add the Littleneck clams and cover with water. Bring to a boil and cook until the clams open up, about 5-7 minutes. Remove from heat.
- 5
Add Herb Pistou
Stir in the prepared herb pistou into the pot with clams. Mix well and set aside.
Cooking the Creole Crawfish
- 6
Sauté the Crawfish
In a skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the Creole crawfish and Cajun seasoning, cooking for another 5 minutes until heated through.
Plating the Small Shellfish Plate
- 7
Arrange the Shellfish
On a large serving platter, arrange the oysters, mussels, shrimp, and Littleneck clams with herb pistou. Place the sautéed Creole crawfish on the side.
- 8
