Oyster Reef Recipe
Raw served with select mignonette's, cocktail sauce bar and saltines
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Ingredients
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Oysters
Mignonette Sauces
Cocktail Sauce
Saltines
Method
Oyster Preparation
- 1
Shucking the Oysters
Carefully shuck each oyster using an oyster knife. Ensure the shells are intact and discard any broken shells. Keep the oyster meat in the bottom shell.
- 2
Serving the Oysters
Arrange the shucked oysters on a platter filled with crushed ice to keep them chilled.
Mignonette Preparation
- 3
Red Wine Mignonette
In a small bowl, combine red wine vinegar, minced shallots, and crushed black peppercorns. Mix well and let sit for at least 15 minutes before serving.
- 4
Champagne Mignonette
In another bowl, mix champagne vinegar, chopped dill, and finely diced cucumber. Allow it to chill in the refrigerator for at least 15 minutes.
Cocktail Sauce Preparation
- 5
Making Cocktail Sauce
In a medium bowl, combine ketchup, prepared horseradish, lemon juice, and Worcestershire sauce. Stir until well mixed and refrigerate until ready to serve.
Serving
- 6
Final Presentation
Arrange the oysters, mignonette sauces, cocktail sauce, and a box of saltine crackers on a serving table. Provide small forks or toothpicks for guests to enjoy.
