Seafoodiodine in the taste buds

The seafood platter

During a stay in Brittany, it is essential to taste the real seafood platter, because it is important to indulge yourself, and it is above all part of the must-haves of our region!

©Dégustation d'huitres|Emmanuel Berthier

Composing your tray

Ingredients:

big hornbills
bulots
prays
clams
hollow hollow and flat
shrimp
shrimp spiders
pink shrimp
gray shrimp

Preparation

For fancier platters, you can add langoustines and Breton lobster. Hummm, the best without question!!
Some species can be eaten raw, such as clams and oysters: watch your fingers when opening them. For others you will need to allow for cooking time.
Of course, the composition of your platter may vary depending on the season and what you find on the stalls.

What side dishes?

A good “homemade” mayonnaise will accompany your shrimp, spiders, lobster, … Do I need to remind you the recipe?
For the oysters, we will propose lemon or a small vinegar-shallot sauce.
And don’t forget that you’re in Brittany, butter bread is the order of the day, ½ salt butter of course!.

Repas en terrasse sur la plage de Tresmeur à Trébeurden

What accessories to bring?

Prefer an oval dish to arrange all your seafood, and even better a base to raise it in the center of your table. You will need accessories to break your crab claws, dislodge your periwinkles from the bottom of their shells, or open your oysters!
And to change from wipes, I suggest a more eco-friendly solution by making your own finger rinses. Simply provide as many small bowls as there are guests, fill them with lukewarm water and then place a slice of lemon in each bowl. Easy, right?

Then you’ll need to bring:

nutcrackers
winkle picks
small, sharp knives
oyster knife
shellfish scrapers
finger clips

where to buy seafood

You can compose your own seafood platter by buying the shellfish of your choice either in a fishmonger’s, or directly from the producer. Very often, they offer to take care of the cooking; even better!
And if you prefer to put your feet under the table, then choose one of the restaurants of the Pink Granite Coast that offer seafood platters on their menu.
And all that will be left is to choose the right wine that will accompany your meal. Me, I recommend a sancerre or a white burgundy.