Oysters On The Half Shell 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
Using an oyster knife, carefully insert the knife into the hinge of each oyster and twist to open. Slide the knife along the top shell to free the oyster from the shell. Be careful to keep the oyster and its liquid inside the bottom shell.
- 2
Arranging the Oysters
Place the freshly shucked oysters on a bed of crushed ice on a serving platter. This will help keep them cold and fresh.
Making the Mignonette Sauce
- 3
Combining the Ingredients
In a small mixing bowl, combine the finely minced shallots, red wine vinegar, and freshly cracked black pepper. Stir gently to mix well.
- 4
Letting It Rest
Allow the mignonette sauce to sit for at least 15 minutes to let the flavors meld together.
Serving
- 5
Plating the Oysters
Serve the oysters on the half shell chilled, with the mignonette sauce on the side for drizzling or dipping.