Seafood Platter Recipe
Oysters, East Coast Maritime Mussels, Littleneck Clams, Creole Shrimp, Cured Salmon, Octopus Escabeche, Caviar Pie with Toast Points, Red Wine Mignonette, Fresh Horseradish, Cocktail Sauce, Lemons. Dairy Free, Gluten Free, Pescatarian.
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Ingredients
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Seafood
Sides & Condiments
Method
Preparation
Prepare Seafood
Rinse the oysters, mussels, and clams under cold running water. Discard any that are open and do not close when tapped. For the shrimp, peel and devein them. For the octopus, boil in salted water until tender, then slice into bite-sized pieces.
Making Red Wine Mignonette
Create Mignonette
In a small bowl, combine red wine, finely chopped shallots, and a pinch of salt. Mix well and let it sit for at least 15 minutes to allow flavors to meld.
Assembling the Platter
Arrange the Platter
On a large serving platter, arrange the oysters on one side, the mussels and clams on another, and the shrimp, cured salmon, and octopus in the center. Add caviar, cocktail sauce, horseradish, and lemon wedges on the side. Serve with toast points and the red wine mignonette for dipping.