Fresh Shucked Oysters Recipe
mimosa mignonette, house cocktail sauce, tabasco (minimum three per order)
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Ingredients
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Oysters
Mimosa Mignonette
House Cocktail Sauce
To Serve
Method
Prepare Oysters
- 1
Shuck the Oysters
Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge of the shell and twisting it to pop it open. Discard the top shell and retain the bottom shell with the oyster inside. Place the shucked oysters on a serving platter filled with crushed ice.
Make Mimosa Mignonette
- 2
Combine Ingredients
In a mixing bowl, combine the champagne vinegar, fresh orange juice, minced shallots, and freshly cracked black pepper. Stir well to mix the ingredients.
- 3
Chill
Cover the mignonette and place it in the refrigerator to chill for at least 30 minutes before serving.
Make House Cocktail Sauce
- 4
Mix Sauce Ingredients
In a separate bowl, mix together the ketchup, horseradish, Worcestershire sauce, fresh lemon juice, and optional hot sauce until well combined.
- 5
Taste and Adjust
Taste the cocktail sauce and adjust the seasoning as necessary, adding more horseradish or hot sauce for additional heat if desired.
Serve
- 6
Plate the Oysters
Arrange the shucked oysters on the serving platter. Serve with the chilled mimosa mignonette and house cocktail sauce on the side.
- 7
Add Tabasco
Provide Tabasco sauce on the side for guests to add to their oysters to taste.
