Blue Point Oysters (12) Recipe
Make Blue Point Oysters (12) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Mignonette Sauce
Garnishes
Method
Prepare the Oysters
Clean the Oysters
Rinse the Blue Point Oysters under cold running water to remove any sand or debris. Use a scrub brush if necessary to clean the shells thoroughly.
Shuck the Oysters
Using an oyster knife, carefully insert the blade into the hinge of each oyster. Twist the knife to pop open the shell and slide the knife along the top to cut the muscle. Remove the top shell and leave the oyster on the bottom shell, discarding the top shell.
Prepare the Mignonette Sauce
Chop the Shallots
Finely chop the shallots and place them in a small mixing bowl.
Mix the Sauce
Add the red wine vinegar, black peppercorns, and salt to the chopped shallots. Stir well to combine and let it sit for about 10 minutes to allow the flavors to meld.
Serve
Plate the Oysters
Arrange the shucked oysters on a serving platter, ensuring they are stable and not spilling their juices.
Add Mignonette Sauce
Spoon a small amount of the prepared mignonette sauce over each oyster.
Garnish and Serve
Add a lemon wedge and a sprinkle of fresh parsley on the platter for garnish. Serve immediately and enjoy fresh.