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Plateau de Fruits de Mer (Seafood Platter)
Plateau de Fruits de Mer (Seafood Platter) is a traditional French recipe (from Brittany) for a classic dish of cooked and raw seafood served on a bed of crushed ice. The full recipe is presented here and I hope you enjoy this classic French version of: Seafood Platter (Plateau de Fruits de Mer).
prep time
60 minutes
cook time
120 minutes
Total Time:
180 minutes
Additional Time:
(+30 minutes chilling)
Serves:
6
Rating: 
Tags : French RecipesBreton Recipes
This is a classic dish of raw and cooked seafood served on a bed of ice to keep everything cool.
Ingredients:
36 Oysters
12 clams
12 mussels
12 Langoustines
250g prawns
2 Crabs
1l Periwinkles with shells
1 Onions
3 Lemons
500ml Dry white wine
1 Thai birds' eye chilli
1 Bouquet garni
6 black Peppercorns
Salt, to taste
Method:
Add 1.5l of water to a large saucepan. Season with salt, add the peppercorns and bird’s eye chilli then bring to a boil anda reduce to a simmer.
Wash the periwinkles in 3 successive changes of water. Immerse them in the simmering water and leave them to cook for 5 to 6 minutes. Drain them immediately in a colander, then divide between 2 bowls.
Prepare a court bouillon with the onion, bouquet garni and white wine. Add 500ml of water and bring to the boil. As soon as the water is simmering, throw in the langoustines and cook them for 5 minutes beforeing with a slotted spoon.
Immers the crabs into the same court bouillon and cook for 10 to 15 minutes depending on size. Turn off the heat and let them cool in the court-bouillon. At this point take them out, open and prepare.
On a large tray, arrange seaweed and crushed ice so that you can hold the oysters.
Open the oysters, clams and mussels with a shucking knife and arange them on the tray.
Alternate the langoustines and prawns with the oysters. Place the crabs in the centre. Garnish with lemon halves cut into sawtooth shapes.
Keep the seafood platter cool and serve it as soon as possible after preparation.
Accompany with sliced rye bread, fresh butter, freshly ground pepper, shallot vinaigrette and mayonnaise for the crabs and langoustines. Also have handy long pins for the periwinkles.
Don't forget finger bowls for washing.
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