Chilled Shellfish Platter with Trio of Dipping Sauces

makes 6 servings

Seafood:
24 small raw oysters, scrubbed, shucked, chilled
24 clams, steamed, chilled
1 lb. (500 g) mussels, steamed, chilled
16 medium prawns, poached, chilled
1 (2-1/2 lb./1.5 kg) Dungeness crab, cooked, cracked, chilled
2 (1-1/2 lb./750 g) lobsters, cooked, cracked, chilled
Lemon wedges

Mignonette Sauce:
1/2 c. (125 mL) Champagne or white wine vinegar
1 Tbsp. (15 mL) finely minced shallot
1/2 tsp. (3 mL) freshly ground black pepper

Cocktail Sauce:
1/2 c. (125 mL) ketchup
1/2 c. (125 mL) bottled chili sauce
2 tsp. (10 mL) prepared horseradish
1 tsp. (5 mL) Dijon mustard
1 tsp. (5 mL) Worcestershire sauce
1 Tbsp. (15 mL) fresh lemon juice

Mustard Mayonnaise Sauce:
1/2 c. (125 mL) mayonnaise
3 Tbsp. (45 mL) Dijon mustard
1 tsp. (5 mL) grainy mustard
1 tsp. (5 mL) Worcestershire sauce
1 Tbsp. (15 mL) fresh lemon juice
Freshly ground black pepper, to taste

Prepare each of the sauces by combining all the ingredients of each sauce in a separate small bowl. Refrigerate for up to 48 hours before using. To serve: Arrange the chilled shellfish attractively on a large platter. Serve immediately with the sauces, lemon wedges, crab-crackers and extra bowls for shells.

Calories: 385; Protein 58 g; Carbohydrate 13 g; Fibre 0 g; Fat 10 g/serving with 2 Tbsp. (30 mL) dip

< return to gourmet recipes