Northeast Oysters On The Half Shell Recipe
with Champagne Mignonette
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Ingredients
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Oysters
Champagne Mignonette
Method
Oysters Preparation
Clean the Oysters
Rinse the fresh oysters under cold running water, scrubbing the shells with a brush to remove any dirt or grit.
Shuck the Oysters
Using an oyster knife, carefully shuck each oyster by inserting the knife at the hinge and twisting to open. Be cautious to avoid injury and keep the oyster's liquor intact.
Arrange on Ice
Place the shucked oysters on a serving platter over crushed ice to keep them chilled and fresh for serving.
Champagne Mignonette Preparation
Mix the Ingredients
In a small bowl, combine the Champagne or sparkling wine, minced shallots, red wine vinegar, and freshly cracked black pepper.
Rest the Mignonette
Allow the mignonette to sit for at least 15 minutes to let the flavors meld together before serving.
Serving
Serve the Oysters
Serve the chilled oysters on the half shell with the Champagne mignonette drizzled over the top or served on the side for dipping.