Buy the right material
Bring an oval tray (easier to handle than a round tray) on a pedestal, nutcracker, periwinkle pins, small sharp knives, crustacean curettes, finger rinses.

Respect the freshness timing
Cook the crustaceans 3 hours before the meal (if not the day before but reserve the cut just before the meal). After cooking, keep them outdoors in a cool, ventilated area. Keep the shellfish alive and separately in the crisper drawer of the refrigerator. Open the clams at the last minute otherwise they will dry out!

Prepare your tray
Make a bed of seaweed (to ask your fishmonger) on the bottom of the dish and divide into a crown the Oysters, clams and clams. The spider, the cake and the crabs should be placed in the center of the dish. Make two separate piles with whelks, periwinkles, langoustines, shrimp gray and pink.

Think about the sides
Make a sauce with finely chopped Roscoff shallot, chives, 6 tablespoons of red wine vinegar. Plan the rye bread and the dirty butter. Pamper your guests with hot lemon towels at the end of the meal.

Give a theme to your board
Dial with the season, your desires and those of the guests. Get off the trails of the classic plateau (whelks, crabs, shrimp and OystersMake a Prestige Tray, Fisherman's Tray or Ecailler Tray. Add unexpected molluscs or invent surprising recipes (Oysters with champagne for example).

7 Recipes For Seafood Lovers (May 2024)