Oysters Recipe
a seasonal selection of west & east coast oysters, ask your server for today’s offering. served with fresh lemon, horseradish, and champagne mignonette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters
Method
Preparation
- 1
Prepare the Mignonette Sauce
In a small bowl, combine the champagne, red wine vinegar, finely chopped shallots, and freshly ground black pepper. Mix well and set aside to let the flavors meld.
- 2
Shuck the Oysters
Carefully shuck the oysters, discarding the top shell and keeping the oysters on the half shell. Arrange them on a platter with ice to keep them chilled.
- 3
Serve
Serve the oysters with lemon wedges, a side of horseradish, and the champagne mignonette sauce for dipping.
