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Fruit de mer is a classic seafood platter that is perfect for impressing your guests with a restaurant-quality dish. It is a celebratory and classic dish, that is served cold.

Fruits de Mer

Amount of people
4 Persons
Type of meal
Lunch, Dinner
Preparation time
25 minutes
Seafood included in this recipe
Frozen Cooked Whelks
Cooked Alaska King Crab Leg
Cooked Peeled Prawns
Live Manila Clams
Live Canadian Lobster
Oesterij Special Oyster


  • Live mussels,
  • Live lobster
  • Live clams
  • King Crab Legs
  • French whelks
  • Cooked shrimps
  • Live oysters
  • Lemon wedges
  • Tartar sauce, lemon mayonnaise, cocktail sauce
  • Fresh baked Bread
  • Red wine vinaigrette and Shallot
  1. Clean the seafood: Before you start cooking, clean and prepare the seafood.
  2. Cook and prepare the seafood accordingly. Cook the Mussels with garlic, carrot, celery and onion for 5 minutes in white wine. Cook the Lobster in salted water for 10 minutes. Cook the clams for 7 minutes. Cook the King Crab Legs for 8 minutes. Shuck the Oysters open. Soak the Whelks for 10 minutes in ice water and drain them from the water.
  3. Arrange the seafood: Once the seafood is cooked/prepared, it's time to arrange it on a platter. You can get creative with the presentation, arranging the shellfish in a decorative pattern on a bed of ice or seaweed.
  4. Serve with accompaniments: Finally, serve your fruit de mer with a variety of accompaniments, such as lemon wedges, tartar sauce, cocktail sauce and butter. You can also include a selection of bread, crackers to round out the platter.
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