Six Oysters On The Half Shell Recipe
truffle mignonette, classic cocktail sauce
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Ingredients
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Oysters
Truffle Mignonette
Classic Cocktail Sauce
Method
Preparation of Oysters
- 1
Shuck the Oysters
Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge and twisting to open. Be cautious to avoid any injury and to retain the oyster liquor in the shell.
- 2
Arrange on Ice
Place the opened oysters on a serving platter over a bed of crushed ice to keep them chilled and fresh until serving.
Truffle Mignonette
- 3
Mix Ingredients
In a small bowl, combine the finely minced shallot, red wine vinegar, truffle oil, and freshly cracked black pepper. Stir well to ensure all ingredients are mixed.
- 4
Let it Rest
Allow the mignonette to sit for about 10 minutes to let the flavors meld together before serving.
Classic Cocktail Sauce
- 5
Combine Ingredients
In a mixing bowl, combine the ketchup, prepared horseradish, freshly squeezed lemon juice, Worcestershire sauce, and hot sauce. Mix thoroughly until well combined.
- 6
Taste and Adjust
Taste the sauce and adjust the hot sauce to your preference for spiciness. Set aside until ready to serve.
