MEZE AND MORE
Made for sharing, these platters with an international flavour from chef Theo Michaels will bring back memories of holidays abroad
FRUITS DE MER PLATTER
Serves 4-6 Takes 25-30 minutes
INGREDIENTS
• 1 precooked lobster (about 600-800g/1lb 5oz-13/lb)
• 800g/13/lb precooked mussels
• 800g/13/lb precooked crevettes or jumbo prawns
• 8 precooked langoustines
• 6 oysters
• 1 dressed crab
• 12 whelks in shells
• 90g/33/oz samphire
• 1 lemon, cut into wedges
• Tabasco sauce or spicy tomato dipping sauce (see recipe, below)
For the aioli
• 125ml/41/fl oz mayonnaise
• 1 clove garlic, peeled and finely chopped
• 1 tsp Dijon mustard
• 1 tsp freshly squeezed lemon juice
For the spicy tomato dipping sauce (makes 200ml/7fl oz)
• 3 small ripe tomatoes, quartered• 1/clove garlic• 1/tbsp cider vinegar• 1 tbsp olive oil• 1 tbsp tequila blanco• 1/tsp Tabasco sauce• 1 tsp tomato puree• A generous pinch of salt
