Island Creek Oysters* Recipe
dressed in a yellow & red biquino pepper mignonette with shallot and vinegar
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Ingredients
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Oysters
Mignonette
Method
Oysters
- 1
Shuck the Oysters
Using a shucking knife, carefully open each Island Creek oyster. Hold the oyster in a towel or glove to protect your hand, inserting the knife at the hinge to pop it open. Once opened, detach the oyster from the shell using the knife.
- 2
Prepare for Serving
Arrange the shucked oysters on a platter filled with crushed ice. This will keep them fresh and chilled while serving.
Mignonette
- 3
Prepare the Mignonette
Finely chop the biquinho peppers and shallot, ensuring to remove any seeds from the peppers. In a small bowl, combine the chopped peppers, shallot, red wine vinegar, olive oil, and salt. Mix well to combine all ingredients.
- 4
Let it Sit
Allow the mignonette to sit for at least 10 minutes at room temperature. This will help the flavors meld together.
- 5
Serve
Spoon a small amount of the biquinho pepper mignonette over each oyster just before serving. Enjoy your fresh Island Creek oysters!