Oysters Of The Day* Recipe
served with pink pepper mignonette, Crystal cocktail sauce, horseradish cream
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Ingredients
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Oysters
Pink Pepper Mignonette
Crystal Cocktail Sauce
Horseradish Cream
Method
Preparation
- 1
Prepare the Pink Pepper Mignonette
In a small bowl, combine red wine vinegar, chopped shallots, crushed pink peppercorns, olive oil, and salt. Mix well and let it sit for at least 15 minutes for the flavors to meld.
- 2
Make the Crystal Cocktail Sauce
In another bowl, mix together ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce (if using). Adjust seasoning to taste and set aside.
- 3
Prepare the Horseradish Cream
In a small bowl, mix sour cream with prepared horseradish, lemon juice, and salt. Stir until smooth and set aside.
- 4
Shuck the Oysters
Carefully shuck the oysters and place them on a platter with ice to keep them chilled.
Serving
- 5
Plate the Oysters
Arrange the shucked oysters on a platter and serve with the pink pepper mignonette, Crystal cocktail sauce, and horseradish cream on the side.
