Wednesday, December 27, 2006

Chilled shellfish platter

If you have access to fresh seafood then its real easy to put a big platter together. It just has to very fresh. I go see my local wholesale fish guys at the wharf in San Francisco, half the products have come off boats that morning! You can use cooked peeled prawns, cracked lobster, crab, mussels, clams and local oysters on the half shell. To assemble mound a big bed of crushed ice on a strong platter then arrange the chilled shelfish on top and serve. I like it clean and basic with lemon wedges. You can use other dipping sauces if you like such as the american standard, horseradish cocktail or rice wine vinegar based asian style green onion-ginger, thai chilli pepper and cilantro, hot sauce,etc. Serve before dinner or as the main course with crusty bread and chilled white wine. If you have any thing left it can be made into paella or a seafood soup.

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