Oysters Half Dozen Recipe
Make Oysters Half Dozen Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh Oysters
Mignonette Sauce
Hot Sauce / Condiments (optional)
Tools
Method
Prepare Oysters and Bed
Chill and bed the oysters
Rinse the oyster shells under cold running water to remove grit. Place a shallow serving platter on the counter and spread the crushed ice evenly to form a stable bed approximately 1 inch thick. Arrange the 6 whole oysters cup-side down (deeper cavity up) on the ice so they sit level and stable.
Keep oysters cold on ice while preparing sauces and shucking; oysters should be served very cold.
Make Mignonette Sauce
Combine ingredients
In a small bowl, combine 3 tablespoons red wine vinegar, 1 tablespoon finely minced shallot, 1 teaspoon freshly cracked black pepper, and a pinch of fine sea salt. Stir and taste; let sit at room temperature for at least 5 minutes to mellow and marry flavors. Chill briefly if preferred.
Shuck Oysters
Safety and grip
Put on a thick glove or fold a kitchen towel over the hand holding the oyster. Hold the oyster with the hinge (pointed end) facing you. Insert the tip of the oyster knife into the hinge and twist or wiggle gently until the shell pops open.
Separate top shell
Slide the blade along the inside of the top shell to cut the adductor muscle, then lift off and discard the top shell. Be careful to keep the oyster level so the liquor (natural juice) remains in the cup.
Free the oyster
Slide the knife under the oyster to sever the bottom adductor muscle so the oyster is free in the shell. Remove any bits of shell or grit. If desired, run a small stream of cold water over the oyster briefly and drain to remove remaining grit (this will slightly dilute liquor).
Plate and Serve
Arrange on bed of ice
Nestle the shucked oysters back into their cups on the prepared bed of crushed ice so they sit level and cold. Place lemon wedges around the oysters.
Spoon small amounts of mignonette onto a couple of oysters or serve the mignonette in a small bowl so guests can add to taste. Place the small bowls of cocktail sauce, horseradish, and hot sauce nearby.
Serve immediately while oysters are cold and fresh. Recommend consumption within 30 minutes of shucking for best texture and safety. Provide napkins and an extra bowl for shells.