On The Edge Platter* Recipe
rotating selection of seafood items + oysters + shrimp cocktail + green goddess + mignonette + lemongrass cocktail sauce
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Ingredients
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Seafood Selection
Green Goddess Dressing
Mignonette Sauce
Lemongrass Cocktail Sauce
Method
Seafood Preparation
- 1
Prepare the Oysters
Rinse the oysters under cold water to remove any sand or debris. Use an oyster knife to carefully shuck the oysters, placing them on a serving platter with a bit of crushed ice to keep them chilled.
- 2
- 3
Prepare the Crab Legs
Steam or boil the crab legs for about 5-7 minutes until heated through. Serve warm on the platter.
- 4
Clean the Clams and Mussels
Rinse clams and mussels under cold water, scrubbing the shells to remove any grit. Discard any that are open before cooking. Steam them in a pot with a bit of water until they open, about 5-7 minutes.
Dressing and Sauces Preparation
- 5
Make the Green Goddess Dressing
In a blender, combine mayonnaise, sour cream, fresh herbs, lemon juice, anchovy paste, garlic, salt, and black pepper. Blend until smooth and creamy. Refrigerate until ready to serve.
- 6
Prepare the Mignonette Sauce
Finely chop the shallots and mix them with red wine vinegar and black pepper in a small bowl. Let it sit for at least 30 minutes to allow the flavors to meld.
- 7
Plating
- 8
Assemble the Platter
On a large serving platter, arrange the oysters, shrimp, crab legs, clams, and mussels. Serve with bowls of green goddess dressing, mignonette sauce, and lemongrass cocktail sauce on the side. Garnish with lemon wedges and fresh herbs if desired.