Seafood platter

Ingredients

SERVES 4

– 24 raw oysters
– 24 cooked king prawns
– 16 cooked langoustines
– 2 cooked crabs
– 1 lb cooked winkles
– 2 lb cooked whelks
– 16 raw clams
– Lemon + shallot dressing
– Mayonnaise + rye bread
– Butter + seaweed + crushed ice

Seafood platter

Preparation

Step 1

Oysters apart, cook all seafood in a stock and let it cool. Keep in fridge until serving.

Step 2

Display the oysters, shellfish and sea food in a tray on the top of the ice and seaweed.

Step 3

Add the lemon quarters, butter and serve with Rye bread, mayonnaise and shallots dressing.

Step 4

Enjoy with a bottle of Chateau Greysac white.

Jean Guyon, owner

” Chateau Greysac is the most popular Bordeaux in the United States. It has continuously surpassed itself vintage after vintage.

Strong with its experience, the Guyon Family decided to give the Greysac legend its white queen … Fresh and crisp this wine displays an array of citrus and exotic fruits. Balanced and aromatic Le Blanc de Greysac will delight and refresh your evenings and complement any kind of seafood, grilled fish, summer salads or a selection of sushi. I recommend you serve it chilled. ”