Blue Point Oysters (6) Recipe
Make Blue Point Oysters (6) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Oysters
Mignonette Sauce
Garnish
Method
Oyster Preparation
- 1
Rinse the Blue Point oysters under cold running water to remove any sand or debris. Scrub the shells gently with a brush if needed.
- 2
Place the cleaned oysters on a tray or plate, keeping them flat to retain their juices.
Mignonette Sauce Preparation
- 3
Prepare the Shallots
Finely chop the shallots and place them in a small bowl.
- 4
Mix the Mignonette
Add the red wine vinegar and black peppercorns to the chopped shallots. Stir well to combine.
- 5
Let it Rest
Allow the mignonette sauce to sit at room temperature for at least 10 minutes to let the flavors meld.
Serving
- 6
To serve, carefully shuck the oysters using an oyster knife, being cautious not to spill the juices.
- 7
Place the shucked oysters back on the tray with their juices, and drizzle a small amount of the mignonette sauce over each oyster.
- 8
Garnish with lemon wedges and a sprig of fresh parsley. Serve immediately.