Oysters Recipe
Make Oysters Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh Oysters & Serving
Mignonette Sauce (makes about 1/2 cup)
Tools & Safety (not eaten)
Method
Mignonette Sauce (prepare first)
Combine ingredients
In a small bowl combine 1/2 cup red wine vinegar, the finely minced shallot, 1 tsp freshly cracked black pepper, 1/2 tsp granulated sugar and 1/4 tsp sea salt. Stir until the sugar and salt dissolve.
Taste and adjust: if too sharp, add another 1/4 tsp sugar; if too tart, add a splash (about 1 tsp) water. Stir in 1 tablespoon minced chives, if using.
Cover and refrigerate for at least 20 minutes (up to 4 hours). The flavors mellow as it chills.
Prepare Oysters & Serve
Clean shells
Rinse oysters under cold running water and scrub any dirt or debris off the shells with a brush. Discard any oysters with cracked shells or off smells. Keep them cold on ice while you work.
Shuck oysters
Hold the oyster cup-side (deeper shell) down in the towel. Insert the tip of the oyster knife into the hinge (the pointed end). Twist the knife gently until you feel the hinge pop. Slide the knife along the top shell to sever the muscle and lift off the top shell, keeping the liquid (liquor) in the cup. Run the knife under the oyster to fully free it from the bottom shell while keeping it level so the liquor doesn't spill.
Inspect each oyster for shell fragments and remove any grit. Transfer shucked oysters to a bed of crushed ice on a serving tray, arranging them cup-side down (or cup-side up if you prefer to retain liquor; many prefer cup-side down for stability).
Garnish & serve
Wedge the lemon on the tray. Place the chilled mignonette, cocktail sauce and hot sauce in small bowls. Serve immediately so oysters remain cold. To eat: squeeze lemon or spoon a small amount of mignonette or cocktail sauce over an oyster and slurp it directly from the shell.
Storage and safety: keep oysters refrigerated and consume within 2 hours of shucking if served raw. Leftover shucked oysters should be used same day and stored on ice in the coldest part of the refrigerator.