Fruits de mer

Seafood lovers will adore Michel Lemoine's classic French dish, served with home-made mayonnaise and a shallot dipping sauce
By Michel Lemoine
Fruits de mer
  • Rating:
  • Serves: 1
  • Prep Time: 30 minutes
  • Effort: medium



  • 3 raw oysters, opened
  • 12 mussels, cooked
  • 6 prawns, cooked
  • 3 langoustines, cooked
  • 1 small crab, cooked
  • 4 whelks, cooked
  • 12 small brown shrimps, (crevette gris)
  • 12 winkles
  • 3 large clams, opened
  • crushed ice, to serve
  • seaweed, to garnish

For the mayonnaise:

  • 3 egg yolks, at room temperature
  • � tsp Dijon mustard
  • � litre vegetable oil, at room temperature
  • squeeze of lemon juice
  • salt, and freshly ground pepper

For the shallot and red wine vinegar:

  • 1 tbsp shallots, finely diced
  • 4 tbsp red wine vinegar
  • salt, and freshly ground pepper

Tips and Suggestions

This recipe contains raw egg. Raw or lightly cooked egg should not be served to young children, elderly people, invalids and pregnant women because of the risk of contracting salmonella.


1. Ideally make the shallot and red wine vinegar the day before serving the fruits de mer. Mix together the shallot and red wine vinegar. Season with a little salt and freshly ground pepper. Set aside until serving.

2. To make the mayonnaise, whisk the egg yolks with the Dijon mustard in a bowl.

3. Little by little, add in the oil, mixing energetically as you gradually pour in the oil. Take care not to add in the oil too fast, or the mayonnaise will split.

4. Add the lemon juice and season to taste with salt and freshly ground pepper.

5. To serve the fruits de mer, arrange the crushed ice and seaweed on a large, deep-rimmed plate.

6. Top the ice and seaweed with the oysters, mussels, prawns, langoustines, crabs, whelks, crevette grise, winkles and clams.

7. Serve the fruits de mer with the shallot and red wine vinegar and mayonnaise.

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