Sea Food Platter Assiete de Fruits de Mer The platter is usually presented on a bed of sea weed and ice, cooked and raw selfish form a beautifully arranged platter For a large platter for 6 peoples You'll need Raw shellfish Common oysters, belon oyster, marenne oyster, Portuguese oyster ,Irish oyster clams , cockles, small mussels, sea urchins, amandes de mer Cooked selfish Winkles, lobsters and langoustes, grey shrimps, sword shrimps, pink shrimps, scallops, mussels, Dublin bay prawns, common crabs, spider crabs For the court bouillon 4.5 litres, sea water or salted water 750 ml Muscadet wine 125 ml cider vinegar 1 tbsp sugar 1 large onion stuck with 2 cloves sprig of thyme sprig of parsley sprig of fennel 1 handful seaweed black pepper Method Bring all the ingredients to the boil and simmer for 35-40 minutes, then cook each of the different shellfish accordingly to their relevant length of time. 8 to 9 minutes per pound lobsters 10 mn for 1 langouste, for blue crabs 6 minutes, for a Dungeness crab , boil for 8 to 10 minutes., for prawns few seconds are needed, or until pink To serve the seafood platter Shallot Vinaigrette Sauce 150 ml wine vinegar 3 shallots, very finely choppe 1 tbsp nut oil pinch of salt pepper Beat everything together, leave at room temperature for few hours before serving. Read also:Tips on Fresh Fish  Cooking Tips on Frozen Fish Versus Fresh Crab Stuffing Recipe   Parchment Paper Fish with Butter Sauce Recipe Food Tip on Purchasing and Cooking Shellfish