1/2 Dozen Oysters On The Halfshell Recipe
Fresh Horseradish, Mignonette, Lemon
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Ingredients
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Oysters
Mignonette Sauce
Fresh Horseradish
Lemon
Method
Preparation
- 1
Shuck the Oysters
Carefully shuck the fresh oysters using an oyster knife. Hold the oyster in a kitchen towel with the hinge facing you. Insert the knife into the hinge and twist to open. Remove the top shell and save the liquid inside. Place the oysters on a bed of crushed ice to keep them cold.
- 2
Prepare the Mignonette Sauce
In a small bowl, combine the red wine vinegar, finely minced shallot, and freshly cracked black pepper. Stir well to combine. Let it sit for a few minutes to allow the flavors to meld together.
- 3
Prepare the Horseradish
If using a fresh horseradish root, peel and grate it using a microplane or a fine grater to produce about one tablespoon of freshly grated horseradish. Set aside.
- 4
Cut the Lemon
Cut the lemon into wedges. Set aside for serving.
Serving
- 5
Plate the Oysters
Arrange the shucked oysters on a serving platter, ideally over a bed of crushed ice to keep them chilled.
- 6
Garnish and Serve
Serve the oysters with the mignonette sauce, freshly grated horseradish, and lemon wedges on the side. Allow guests to dress their oysters to taste with the mignonette, horseradish, and a squeeze of lemon.