Oysters On The Half Shell Recipe
Served with mignonette cocktail sauce, lemons
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Ingredients
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Oysters
Mignonette Sauce
Serving
Method
Preparing the Oysters
- 1
Cleaning the Oysters
Rinse the fresh oysters under cold running water to remove any sand and debris. Use a brush to scrub the shells gently.
- 2
Shucking the Oysters
Using an oyster knife, carefully insert the knife into the hinge of each oyster. Twist the knife to open and detach the top shell. Discard the top shell and leave the oyster in the bottom shell.
Making the Mignonette Sauce
- 3
Combine Ingredients
In a small bowl, combine the finely chopped shallots, red wine vinegar, and crushed black peppercorns. Mix well.
- 4
Chill the Sauce
Cover the mignonette sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
Serving the Dish
- 5
Arrange the Oysters
Place the shucked oysters on a serving platter with ice to keep them chilled.
- 6
Add Mignonette Sauce
Serve the chilled mignonette sauce alongside the oysters for dipping.
- 7
