Oysters On The ½ Shell* Recipe
Prickly pear mignonette, Valentina cocktail sauce, habanero horseradish cream
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Ingredients
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Oysters
Method
Preparation
- 1
Prepare the Mignonette
In a small bowl, combine prickly pear juice, red wine vinegar, minced shallot, and salt. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
- 2
Make the Habanero Horseradish Cream
In another bowl, mix the prepared horseradish with sour cream and minced habanero pepper. Stir until well combined and set aside.
- 3
Prepare the Oysters
Carefully shuck the oysters, discarding the top shell. Arrange the oysters on a plate with crushed ice to keep them cold.
- 4
Serve
Serve the oysters on the half shell with a small dish of prickly pear mignonette, Valentina cocktail sauce, and habanero horseradish cream on the side for dipping.
