Ingredients

• Black Pepper Mignonette, recipe follows
• Red Chile Cocktail Sauce, recipe follows
• Creamy Mustard Sauce, recipe follows
• Stone crab claws
• Cooked large shrimp
• Selection of raw oysters
• Selection of raw clams
• Cooked mussels
• 1 cup red wine vinegar
• 1 to 2 shallots, finely chopped
• 1 teaspoon cracked black pepper
• 1/2 teaspoon kosher salt
• 1 cup ketchup
• 1 tablespoon chipotle pepper puree
• 2 tablespoons fresh lime juice
• 1/4 cup prepared horseradish, drained
• Salt and pepper
• 1 cup prepared good-quality mayonnaise
• 2 tablespoons whole-grain mustard
• 1 tablespoon Dijon mustard
• Salt and pepper

Instructions

1. Make the 3 sauces first to allow them to sit for 30 minutes before serving. Arrange seafood over ice on a 3-tiered platter. Serve immediately with 3 sauces.
2. Black Pepper Mignonette:
3. Whisk all ingredients together in a small bowl. Let sit for 30 minutes before serving.
4. Whisk together all ingredients in a small bowl. Let sit for at least 30 minutes before serving.
5. Whisk together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes before serving.