1/2 A Dozen Pink Unicorn Oysters Recipe
cocktail sauce, mignonette, lemon
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Ingredients
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Oysters
Cocktail Sauce
Mignonette
Lemon
Method
Preparation of Oysters
- 1
Clean the Oysters
Rinse the fresh oysters under cold running water to remove any sand or grit. Use a scrub brush if necessary.
- 2
Shuck the Oysters
Using an oyster knife, carefully insert the knife into the hinge of each oyster. Twist the knife to open the shell and slide it under the oyster meat to detach it from the shell. Discard the top shell and keep the bottom shell with the oyster intact.
Making Cocktail Sauce
- 3
Mix Ingredients
In a bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce, and salt. Stir well until all ingredients are blended.
- 4
Chill
Refrigerate the cocktail sauce for at least 30 minutes to allow the flavors to meld.
Making Mignonette
- 5
Combine Ingredients
In a small bowl, mix together the red wine vinegar, finely chopped shallots, and freshly cracked black pepper.
- 6
Let it Rest
Allow the mignonette to sit for at least 15 minutes before serving to enhance the flavors.
Serving
- 7
Plate the Oysters
Arrange the shucked oysters on a serving platter, preferably on a bed of crushed ice to keep them chilled.
- 8
Add Sauces and Lemon
Serve the oysters with the chilled cocktail sauce, mignonette, and lemon wedges on the side for squeezing.