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Ingredients
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Oysters on the Half Shell
Mignonette
Horseradish
Method
Oysters on the Half Shell
- 1
Shuck and arrange
Shuck the oysters and rinse briefly. Arrange the cleaned half-shells on a bed of crushed ice on a chilled platter.
- 2
Mignonette
- 3
Finely mince shallots and transfer to a small bowl.
- 4
Stir in white wine vinegar and Champagne vinegar until well combined.
- 5
Season the mixture with freshly ground black pepper and salt.
- 6
Let the mignonette rest 10-15 minutes to mellow the flavors.
Horseradish
- 7
Whisk prepared horseradish with lemon juice in a small bowl.
- 8
Season with a pinch of salt; adjust to taste.
- 9
Let stand a few minutes to allow the flavors to meld.
To Serve
- 10
For each oyster, spoon a small amount of mignonette on the oyster or in the shell, as desired.
- 11
Offer horseradish on the side or dab a bit on each oyster (optional).
- 12
Squeeze a fresh lemon wedge over the oysters if desired and serve immediately.
