Chilled Gulf Oysters With Mignonette And House Cocktail Sauce Recipe
Make Chilled Gulf Oysters With Mignonette And House Cocktail Sauce Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Oysters
For the Mignonette
For the House Cocktail Sauce
Method
Prepare the Oysters
- 1
Clean the Oysters
Rinse the fresh Gulf oysters under cold running water, scrubbing the shells to remove any dirt or debris.
- 2
Shuck the Oysters
Using an oyster knife, carefully insert the blade into the hinge of each oyster and twist to open. Remove the top shell and loosen the oyster from the bottom shell, leaving it in place.
- 3
Chill the Oysters
Place crushed ice in a large serving platter and arrange the shucked oysters on top, ensuring they stay cold.
Make the Mignonette
- 4
Chop the Shallots
Finely chop the shallots and place them in a small bowl.
- 5
Combine Ingredients
Add the red wine vinegar and black peppercorns to the chopped shallots in the bowl, mixing them well.
- 6
Let it Rest
Allow the mignonette to sit for at least 15 minutes at room temperature for the flavors to meld.
Prepare the House Cocktail Sauce
- 7
Mix the Ingredients
In a bowl, combine the ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce.
- 8
Stir Well
Stir the mixture until all ingredients are thoroughly combined.
- 9
Taste and Adjust
Taste the cocktail sauce and adjust the seasoning with more horseradish or hot sauce if desired.