Specialty Oysters On The Half Shell Recipe
Make Specialty Oysters On The Half Shell Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Oysters
Mignonette Sauce
Garnish
Method
Prepare Oysters
- 1
Clean the Oysters
Rinse the fresh oysters under cold water to remove any sand or debris.
- 2
Shuck the Oysters
Using a shucking knife, carefully open each oyster by inserting the knife into the hinge and twisting to pop it open. Slide the knife along the shell to detach the oyster from the shell.
- 3
Arrange on a Platter
Place the shucked oysters on a bed of crushed ice on a serving platter. Ensure they are well spaced.
Make Mignonette Sauce
- 4
Combine Ingredients
In a small bowl, mix together the red wine vinegar, finely diced shallots, and crushed black peppercorns.
- 5
Chill the Sauce
Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve
- 6
Garnish Oysters
Just before serving, sprinkle a pinch of sea salt over each oyster and add a few drops of hot sauce, if desired.
- 7
Add Mignonette Sauce
Serve the oysters with the chilled mignonette sauce drizzled over them or on the side for dipping.
- 8
Add Lemon Wedges
Garnish the platter with lemon wedges and fresh parsley for a pop of color and flavor.