Assiette de fruits de mer

Name: Assiette de fruits de mer (Seafood Platter)
Yield: For a Large Platter for 6 People
Cuisine: France
Ingredients: 1 tablespoon sugar; 4 fl oz (125 ml) cider vinegar; 1 large onion stuck with 2 cloves; 1 large onion stuck with 2 cloves; Lobsters and langoustes; Lobsters and langoustes; 1¼ pints (750 ml) Muscadet; 1 gallon (4.5 litres) sea water; Black pepper; 1 handful seaweed; Thyme, bayleaves, parsley and fennel; Thyme, bayleaves, parsley and fennel; Thyme, bayleaves, parsley and fennel; Thyme, bayleaves, parsley and fennel; Cockles, small mussels; Sea urchins; Amandes de mer; Winkles, grey shrimps, sword shrimps; Clams (pravies and palourdes); Clams (pravies and palourdes); Clams (pravies and palourdes); Cockles, small mussels; Pink shrimps, scallops, cooked mussels; Dublin Bay prawns, common crabs, spider crabs; Dublin Bay prawns, common crabs, spider crabs; Dublin Bay prawns, common crabs, spider crabs; Winkles, grey shrimps, sword shrimps; Winkles, grey shrimps, sword shrimps; Pink shrimps, scallops, cooked mussels; Pink shrimps, scallops, cooked mussels

Seafood Platter

Preparation info

For a Large Platter for
6
People

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

This is a beautifully arranged platter of cooked and raw shellfish on a bed of seaweed and ice. The seafood that makes it up obviously can vary from season to season and from area to area.

Below is listed a nearly complete repertory of shellfish that you might find in Brittany.

Ingredients

Raw Shellfish

Common oysters, marenne oysters, Portuguese oysters
Clams (pravies and palourdes)
Cockles, small mussels

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Put all the court bouillon ingredients in a very large pan, bring to the boil and simmer for 30 minutes. It is then ready to cook any shellfish you have collected. They will need to be cooked separately for different lengths of time. Allow to cool before adding them to the platter. Serve with Mayonnaise or Shallot Vinaigrette