Half Dozen Chilled Or Baked Oysters Recipe
with Cocktail Sauce & Mignonette
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Ingredients
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Oysters
Cocktail Sauce
Mignonette
Method
Preparation of Oysters
- 1
Shucking the Oysters
Carefully shuck the fresh oysters using an oyster knife, ensuring to keep the oyster liquor (the liquid inside) intact. Discard the top shell and set the oysters aside on a plate.
- 2
Chilling the Oysters
If serving chilled, place the shucked oysters on a bed of ice in a shallow dish. This keeps them cold and fresh.
- 3
Baking Option
If you prefer baked oysters, preheat your oven to 375°F (190°C). Place the shucked oysters on a baking sheet and proceed to the next step.
Making Cocktail Sauce
- 4
Combine Ingredients
In a small bowl, mix together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and a pinch of salt. Stir until well combined.
- 5
Taste and Adjust
Taste the cocktail sauce and adjust seasoning or add more horseradish for extra kick if desired.
Making Mignonette
- 6
Mix Mignonette
In another small bowl, combine the red wine vinegar, finely chopped shallot, and crushed black peppercorns. Stir to combine.
- 7
Chill
Let the mignonette sit for about 10 minutes to allow the flavors to meld together.
Baking Oysters (if chosen)
- 8
Bake Oysters
If you are baking the oysters, bake them in the preheated oven for about 10-12 minutes, until the edges are slightly curled and they are heated through.
Serving
- 9
Plate Oysters
Whether chilled or baked, arrange the oysters on a serving platter. Serve with the prepared cocktail sauce and mignonette.