Oysters Recipe

Time45m

Serves6

mignonette sauce, lemon

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.

1
Mince and mix
Finely mince the shallots so the pieces are very small. In a small bowl combine the red wine vinegar, minced shallot, coarsely ground black pepper, fine sea salt and sugar (if using). Stir to dissolve the salt and sugar. Taste and adjust: the mignonette should be bright and tangy with a pronounced shallot note; add a pinch more sugar if too sharp.
2
Rest
Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours to allow the shallot to mellow and infuse the vinegar. Stir in the finely snipped chives just before serving, if using.

3
Clean
Rinse the outside of the oyster shells under cold running water to remove dirt and grit. Use a stiff brush to scrub if needed.
4
Prepare serving bed
Spread crushed ice or a layer of rock salt on a wide shallow platter or on individual plates to create a stable bed for the oysters. This helps keep them level and very cold.
5
Shuck oysters
Using an oyster knife and a thick glove or towel to protect your hand, hold the oyster cupped-side down. Insert the tip of the knife into the hinge and twist to pop it open. Slide the knife along the top shell to cut the muscle and remove the top shell. Tilt the shell slightly to drain any excess liquid into the sink, then slide the knife under the oyster to free it from the bottom shell while keeping the oyster level to preserve its liquor. Place each shucked oyster, in its half shell, on the bed of ice or salt. Repeat for all oysters.
6
Plate and garnish
Arrange the oysters on the chilled bed, leaving space between shells. Place lemon wedges on the plate. Spoon a small amount (about 1 teaspoon) of the mignonette onto each oyster or serve the mignonette in a small bowl for guests to spoon themselves. Serve immediately so the oysters remain cold and fresh.
7
Safety note
Keep oysters refrigerated until the last possible moment and consume within a few hours of shucking. Discard any oysters with unpleasant odor or that do not close prior to shucking.