Blue Point Oysters Recipe
A classic East Coast oyster, briny and sweet
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Ingredients
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Oysters
Mignonette Sauce
Garnish
Method
Preparing the Oysters
- 1
Shucking the Oysters
Using an oyster knife, carefully shuck each Blue Point oyster by inserting the knife at the hinge and twisting to open. Be sure to keep the oyster liquor inside the shell.
- 2
Cleaning the Oysters
After shucking, rinse the oysters under cold water to remove any shell fragments or debris.
Making the Mignonette Sauce
- 3
Chop Shallots
Finely chop the shallots and set aside.
- 4
Mix Ingredients
In a small bowl, combine the chopped shallots, red wine vinegar, and freshly ground black pepper. Stir well to combine.
Serving
- 5
Plate the Oysters
Place the shucked oysters on a serving platter, preferably on a bed of crushed ice to keep them chilled.
- 6
Add Mignonette Sauce
Spoon a small amount of the mignonette sauce over each oyster.
- 7
Garnish
Garnish the platter with lemon wedges and sprinkle fresh parsley over the oysters for a pop of color.
- 8
Serve
Serve immediately to enjoy the fresh briny flavor of the Blue Point oysters.
