What's on a typical seafood platter?
A seafood platter. Photo chosen by monsieurdefrance.com: FreeProd via depositphotos.
For a meal for 2 :
- 8 clams
- 8 meadows
- 6 clams
- 10 whelks
- 12 langoustines
- 12 oysters (size 3 is good).
- 100 grams of birgorneaux
- 100 grams of shrimp (more like a bunch)
- Possibly a few mussels and 2 prawns.
and a choice of :
- 1 crab (or 2 legs per person)
- or 1 lobster
- or 1 lobster
- or 2 spiders.
In addition to the seafood platter we add :
- half a lemon per person,
- salted butter (50 grams),
- shallot vinaigrette.
- mayonnaise
- Bread (stale bread is better).
Seafood made a breakthrough on the French table in the 17th century and especially in the 17th century with the arrival of oysters on Parisian tables thanks to improvements in the road network. By Jean-François de Troy - Harry Brejat / RMN, Domaine public via wikipedia.
How do you make your own seafood platter?
Tips for seafood :
Of course, they have to be fresh. Larger crustaceans should be alive. Langoustines should have shiny black eyes. When oysters are opened, if you run your knife along the edge of the flesh, it should shrink slightly. Put everything in a cool place, but definitely not in the freezer.
Which utensils?
Finger rinses (a little orange blossom in water), towels, picks for the claws, nutcrackers for the legs.
How do you arrange a seafood platter?
If you can, add crushed ice and a little seaweed. Then arrange the larger elements in the center, followed by the smaller ones, grouped by species. Finish with the lemons.
Different ways to cook seafood :
We cook in boiling water. So wait for the water to boil before putting the seafood in, and the cooking time given here is from the moment the water boils.
For whelks: 10 minutes in boiling water to which a little thyme and bay leaf has been added, then remove from the pan.
For the periwinkles: 2 minutes in boiling water, lightly salt and pepper, and add a little thyme and bay leaf. Leave them in the pan off the heat until the water has cooled.
For the shrimp: boil water, add a small handful of salt and cook the raw shrimp for a good 5 minutes.
For scampi and langoustines: boil water, add a spoonful of salt and a teaspoonful of vinegar, then add the fresh scampi and cook for 4 minutes, covered.
Some seafood can be started cold:
For the spiders: add a handful of salt to the water, place the spider in the water and bring to a simmer (you don't want it to boil), then keep on a low heat for 20 minutes.
For crabs: add a handful of salt to the water, a sprinkling of thyme and bay leaf, and a teaspoon of vinegar. Put in the crab and bring to the boil. When the water boils, allow 15 minutes.
For the lobster: provide a large volume of water and a handful of salt. When the water comes to the boil, place the lobster, head first, in the pan and cover. When the water resumes boiling, turn down to medium heat. For lobster, the weight determines the cooking time: 10 minutes for 300 g, 14 minutes for 500 (otherwise 1 minute for each additional 125 g).
What do you drink with a seafood platter?
We usually drink white wine. Rather dry. Choose a good Muscadet, a "entre deux mer", or even a good Alsace wine like a Riesling.
