Raspberry Point Oysters On The Half Shell Recipe
Champagne Mignonette
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Ingredients
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Oysters
Champagne Mignonette
Method
Oysters Preparation
- 1
Clean the Oysters
Rinse the fresh oysters under cold water to remove any dirt or debris. Scrub the shells with a brush to ensure they are clean.
- 2
Shuck the Oysters
Using an oyster knife, carefully insert the knife into the hinge of each oyster and twist to open. Slide the knife along the inside of the shell to detach the oyster from the shell, keeping the oyster in the bottom shell.
- 3
Arrange on Ice
Fill a serving platter with ice and arrange the shucked oysters on top, ensuring they are stable and well-presented.
Champagne Mignonette Preparation
- 4
Prepare the Shallots
Finely chop the shallots and place them in a small bowl.
- 5
Combine Ingredients
Add the champagne vinegar, champagne, freshly cracked black pepper, and salt (to taste) to the bowl with the shallots. Stir well to combine all ingredients.
- 6
Chill the Mignonette
Cover the mignonette and refrigerate for at least 15 minutes to allow the flavors to meld.