Seafood platter | Recipe ideas from Château Greysac
Oysters aside, cook all the seafood in a broth and let it cool. Keep refrigerated until ready to serve...
Ingredients
- - 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
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