| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 6 servings |
Ingredients
- Crushed ice
- 16 raw oysters on the half shell
- 16 raw littleneck clams on the half shell
- 3 (1 1/2 pounds each) cooked lobsters, cut in 1/2
- 16 cooked jumbo shrimp, peeled and deveined, with tails on
- 2 cooked blue claw crabs
- Lemons, halved
- Mustard Sauce, recipe follows
- Mignonette Sauce, recipe follows
- 1 1/4 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon kosher salt
- 2 shallots, minced
- 3/4 cup good Champagne vinegar or white wine vinegar
- 1 tablespoon sugar
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh green herbs such as parsley, dill, and/or chives
Instructions
- Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.
- Combine all the ingredients and serve with the seafood.
- Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 786 |
| Total Fat | 44 g |
| Saturated Fat | 7 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 78 g |
| Cholesterol | 556 mg |
| Sodium | 2302 mg |
Reviews
The white wine in this added a lot of flavor. Plus it’s so easy. I made my friends’ day by serving this on a cold, nasty day. I used lobster tail instead of the whole one and it worked perfectly. Yumm!!!
How can anyone who loves seafood go wrong with lobster, oysters, crab, clams, shrimp, etc? Delicious, but most people can only afford to serve these items rarely, for very special occasions.
I’ve been hoping to find a shallot sauce for oysters on the half-shell (LOVE THEM!!) I had made a sauce from my Silver Palate cookbook, but it was very strong. The champagne vinegar and addition of the sugar made all the difference. Ina, please hop on the Orient Pt. ferry and visit your fans in CT! We’ll live it up at the Casinos! Love ya girl!
Thank you Ina…This is simple, elegant and most of all delicious. Thank you for using Champagne vinegar, it really make a difference. I know that I can always count on a recipe from Ina Garten to be a huge success!