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Hi I'm Jeffrey Moss with Pottery Barn, it's summertime and the living is very tasty.
We're throwing a fruits de mer party. Fruits de mer is French for "fruits of the sea."
This meal is served cold and can include a great variety of shellfish.
The more, the merrier. Shellfish are easy for your guests to pick up and eat,
and this particular party includes delicious crawfish, peel-and-eat shrimp, Dungeness crab,
three varieties of oysters on the half shell,
clams, mussels, and razor shells.
Traditional sauces served with this time-honored meal include cocktail sauce,
mignonette, lemons, and I've included a creamy remoulade sauce.
And to help ensure a special and festive atmosphere,
serve sparkling wine. We're pouring Domaine Carneros, from California.
It just wouldn't be a proper party without a little creative flourish from the host,
and here's an idea that's easy to prepare with templates
that can be downloaded from PotteryBarn.com.
Once the templates are printed onto card stock, customize each card
by adding notes about where the seafood being served is from.
Punch two holes in each card and insert long bamboo skewers.
This will create flags that can be spiked into beds of ice,
or inserted into starfish or other objects to serve as bases.
And to extend an especially personal welcome, and match up guests for conversation,
use name cards to arrange seating.
The best thing about this party is that it can all be prepared in advance,
and the food does all the heavy lifting.
which means you can count yourself among the guests at this
quintessentially summertime meal. Bon appetit.