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Assiette de Fruits de Mer - simple et tellement bon. We do it a bit different here. For Rhode Island, steam shellfish, such as shrimp, lobster, crabs, and mussels. Open oysters and Little Necks. Arrange the prepared ice-cold seafood on a large plate, on a bed of cleaned seaweed if you like. Garnish with parsley and lemon wedges. Add a basket of rye bread, sliced, and some unsalted butter (either from Normandy or a high quality American butter). Next to every plate, put one small dish (ramekin) of minced shallot vinaigrette plus a small dish of homemade mayonnaise. Finally, give every person a small dish of water to wash their fingers. For Lee, this dish is excellent with dry white wine, like Pinot Grigio. See Robin Garr's note below.
Note: "Fish and seafood almost always demands a white wine, preferably a dry and crisp white. Suggestions include: Sauvignon Blanc (from California. or Australia, or the Bordeaux and Loire whites from France) go well with all white-fleshed fish and seafood. Sancerre and Muscadet from the Loire are exceptionally suited to oysters. Pinot Gris, whether it's a dry, crisp version from Oregon or Alsace or the similar Pinot Grigio from Italy, also makes an excellent match with seafood and fish."
Source: "Assiette de Fruits de Mer" from J'Aime Normandie Facebook page
online at FB URL accessed April 16, 2017
created April 16, 2017; updated April 16, 2017