Chef's Selection Of East Coast Oysters Recipe
Served by the 1/2 Dozen
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
Garnishes
Method
Preparation
- 1
Shucking the Oysters
Carefully shuck the oysters using an oyster knife. Hold the oyster with a towel for safety and insert the knife at the hinge. Twist the knife to open the shell and slide it under the meat to detach it.
- 2
Plating
Arrange the shucked oysters on a bed of crushed ice on a serving platter. Ensure they are evenly spaced and presentable.
- 3
Garnishing
Garnish the oysters with lemon wedges, cocktail sauce, and mignonette sauce. Sprinkle fresh parsley on top for an added touch of color.
Serving
- 4
Serving the Oysters
Serve the oysters chilled and accompanied by the garnishes. Provide additional lemon wedges and sauces on the side for guests to customize their experience.
