Amherst Oysters Recipe
Fresh oysters served with lemon, cocktail sauce, and mignonette
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Ingredients
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Oysters
Cocktail Sauce
Mignonette
Garnish
Method
Preparation of Oysters
- 1
Shucking Oysters
Begin by rinsing the fresh oysters under cold water to remove any debris. Using an oyster knife, carefully shuck each oyster by inserting the knife at the hinge and twisting until the shell opens. Slide the knife under the oyster to detach it from the bottom shell, keeping the oyster in its shell.
Cocktail Sauce
- 2
Making the Cocktail Sauce
In a small bowl, combine the ketchup, horseradish, lemon juice, and Worcestershire sauce. Stir well to combine. Season with salt and black pepper to taste. Adjust the horseradish for spiciness as desired.
Mignonette
- 3
Preparing the Mignonette
In a separate bowl, combine the red wine vinegar, finely chopped shallots, and black peppercorns. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
Serving
- 4
Plate and Serve
Arrange the shucked oysters on a platter, making sure to keep them upright to prevent spilling. Serve with lemon wedges on the side, along with small bowls of cocktail sauce and mignonette for dipping.
