Seafood recipes

Cooking with Seafood

Seafood instantly transports you seaside. Oysters: serve very fresh, lemon OR mignonette, never both. Mussels: 1 kg per person, classic mariniere (white wine, shallot, parsley), 5 minutes covered until they open. Lobster: salted boil, 10 minutes for a 1-pounder, served warm with lemon-butter. The grand platter is layered: ice + seaweed + winkles, pink shrimp, oysters, clams, langoustines, with crab in the center. Drinks: Muscadet, Sancerre, Chablis or dry cider. Don't skip the buttered rye bread — that Breton touch makes every oyster better.