Oysters Recipe
Freshly shucked oysters served with mignonette.
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Ingredients
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Oysters
Mignonette Sauce
Method
Preparing the Oysters
- 1
Shucking the Oysters
Carefully shuck the fresh oysters using an oyster knife. Hold the oyster in a towel or glove to protect your hand. Insert the knife into the hinge of the oyster and twist to open. Remove the top shell and carefully detach the oyster from the bottom shell, keeping the oyster and its juice intact.
- 2
Plating the Oysters
Arrange the shucked oysters on a bed of crushed ice on a serving platter. This will keep them chilled and fresh.
Making the Mignonette Sauce
- 3
Chopping the Shallots
Finely chop the shallots and place them in a small mixing bowl.
- 4
Combining Ingredients
Add the red wine vinegar, black peppercorns, and chopped fresh parsley to the bowl with the shallots. Stir to combine all the ingredients. Season with salt to taste.
- 5
Allowing to Rest
Let the mignonette sauce sit for at least 15 minutes to allow the flavors to meld.