Restaurants›Corner Kitchen›Oysters On The Half Shell Recipe

Oysters On The Half Shell Recipe

Inspired by Corner Kitchen
Time2h
Serves4

with Sorrel and Pear “Mignonette” Sorbet

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Oysters

Sorrel and Pear Mignonette Sorbet

Method

Preparing the Sorbet

1

Make the Sorbet Base

In a saucepan, combine water and sugar. Bring to a boil, stirring until the sugar dissolves, then remove from heat.

2

Blend Ingredients

Add the chopped pear, fresh sorrel leaves, and lemon juice to the sugar syrup. Blend until smooth.

3

Freeze the Sorbet

Pour the mixture into a shallow dish and freeze for about 4 hours or until solid. Stir every hour to break up ice crystals.

Serving the Oysters

4

Shuck the Oysters

Carefully shuck the oysters and place them on a serving platter, keeping them on their half shells.

5

Serve with Sorbet

Scoop a small amount of the sorrel and pear mignonette sorbet onto each oyster. Garnish with a lemon wedge and serve immediately.