Fruits De Mer Recipe

Cook Shrimp

Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4 liters). Add shrimp and cook until pink and just firm, 2–3 minutes depending on size. Immediately transfer to an ice bath to stop cooking. Chill thoroughly, then drain and pat dry.

Prepare Crab Fingers

If using pre-cooked crab legs, thaw if necessary, then cut into serving-sized sections (2–3 inches). If chilled already, keep refrigerated. If using frozen raw and precooked, steam or boil until heated through per package instructions, then chill in ice bath and pat dry.

Shuck Oysters

Keep oysters cold on ice. Using an oyster knife, hold oyster cupped-side down on a towel or glove, insert knife into hinge, twist to pop, run blade under top shell to free, then sever muscle to release oyster into half-shell. Keep on crushed ice until serving.

In a small bowl or jar, combine lemon juice, lemon zest, Dijon mustard, and honey. Whisk while slowly streaming in olive oil until emulsified. Stir in minced shallot, chopped parsley, salt, and pepper. Taste and adjust acidity or seasoning. Toss chilled shrimp and crab pieces gently with 2–3 tablespoons of citronette just before plating so they are lightly coated but still cold. Reserve remaining citronette in refrigerator for up to 2 days.

Combine red wine vinegar, minced shallot, cracked black pepper, sugar, and salt in a small bowl. Stir until sugar and salt dissolve. Let sit at least 10 minutes to mellow and allow flavors to marry. Chill until serving. Spoon a small amount onto each oyster or serve in a small bowl for guests to add themselves.

Whisk prepared horseradish with sour cream, lemon juice, and salt until slightly coarse but mixed. Adjust heat by adding more horseradish for a stronger bite. Chill until serving.

In a small bowl, dissolve sugar into water. Add fish sauce and lime juice, then stir in minced garlic and sliced chili. Taste and adjust sweet, salty, sour balance — nuoc cham should be bright and slightly sweet. Chill briefly before serving.

On a large chilled serving platter or individual plates, spread a 1/2-inch bed of crushed ice. Arrange oysters on the half-shell on one side. Place chilled shrimp (tossed lightly in citronette) and crab fingers on the ice in separate piles. Populate spaces with lemon wedges and herb sprigs. Place small bowls of red wine mignonette, horseradish condiment, and nuoc cham nearby with spoons. Provide cocktail forks and extra napkins. Serve immediately while the shellfish are cold.