Oysters On The ½ Shell* Recipe
pink pepper mignonette, Crystal cocktail sauce, horseradish cream
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Ingredients
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Oysters and Accompaniments
Method
Preparation
- 1
Prepare the Mignonette
In a small bowl, combine finely chopped shallot, pink peppercorns, and red wine vinegar. Let it sit for at least 30 minutes to allow the flavors to meld.
- 2
Make the Horseradish Cream
In another bowl, mix the prepared horseradish with sour cream until well combined. Adjust seasoning with salt if necessary.
- 3
Shuck the Oysters
Carefully shuck the fresh oysters, keeping the meat in the bottom shell. Place them on a serving platter filled with crushed ice.
- 4
Serve
Arrange the oysters on the platter and serve with the pink pepper mignonette, Crystal cocktail sauce, and horseradish cream on the side.
