Seafood Platter

• 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. Fill a large platter with crushed ice.
2. Place the seafood and lemons artfully on top of the ice.
3. Serve with the sauces.
4. 1 1/4 cups good mayonnaise
5. 3 tablespoons Dijon mustard
6. 1 tablespoon whole-grain mustard
7. 1/4 teaspoon kosher salt
8. Combine all the ingredients and serve with the seafood.
9. Yield: 1 1/2 cups
10. Mignonette Sauce:
11. 2 shallots, minced
12. 3/4 cup good Champagne vinegar or white wine vinegar
13. 1 tablespoon sugar
14. 1 teaspoon freshly ground black pepper
15. 1 tablespoon chopped fresh green herbs such as parsley, dill, and/or chives
16. Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil.
17. Cook uncovered for 1 minute.
18. Remove from the heat and allow to cool to room temperature.
19. Add the pepper and herbs and serve with the raw oysters.
20. Yield: 1/2 cup

oysters, littleneck clams, lobsters, shrimp, crabs, lemons, mustard sauce, mignonette sauce

Taken from www.foodnetwork.com/recipes/ina-garten/seafood-platter-recipe.html (may not work)