Oysters On The Half Shell* Recipe
Six oysters, daily selection
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Ingredients
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Oysters
Garnishes and Accompaniments
Method
Preparation
- 1
Select and Clean Oysters
Choose six fresh oysters from your daily selection. Ensure they are properly refrigerated until ready to serve. Rinse each oyster under cold water to remove any debris or sand.
- 2
Shuck Oysters
Using an oyster knife, carefully insert the blade into the hinge of each oyster. Twist the knife to pop open the shell. Slide the knife along the top shell to cut the muscle, then remove the top shell. Be cautious of the sharp edges.
- 3
Plate Oysters
Arrange the shucked oysters on a bed of crushed ice on a serving platter to keep them cold and visually appealing.
- 4
Prepare Garnishes
Cut the lemon into wedges. Prepare the cocktail and mignonette sauces in small bowls for serving alongside the oysters.
Serving
- 5
Serve
Serve the oysters immediately on the half shell, accompanied by lemon wedges, cocktail sauce, and mignonette sauce for dipping.