Kusshi Oysters Recipe
served on the half shell, lemon, mignonette, cocktail sauce
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 and Accompaniments
Method
Preparation
- 1
Prepare the Mignonette
In a small bowl, combine the red wine vinegar, finely chopped shallots, and freshly ground black pepper. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
- 2
Shuck the Oysters
Using an oyster knife, carefully shuck each Kusshi oyster, discarding the top shell and preserving the oyster in the bottom shell. Place them on a serving platter.
- 3
Serve the Oysters
Arrange the shucked oysters on the serving platter with ice to keep them cold. Serve with lemon wedges, the prepared mignonette, and cocktail sauce on the side.
