Oysters On The Half Shell Recipe
Mignonette, horseradish, lemon
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Ingredients
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Oysters
Mignonette Sauce
Garnish
Method
Preparation of Oysters
- 1
Shucking Oysters
Using a clean oyster knife, carefully insert the knife into the hinge of the oyster. Twist to pop the shell open, and run the knife along the top shell to detach the meat. Preserve the liquor and place the oysters on a serving platter.
Mignonette Sauce Preparation
- 2
Mixing the Mignonette
In a small bowl, combine the red wine vinegar, minced shallots, and freshly ground black pepper. Stir well and let it sit for at least 10 minutes to allow the flavors to meld.
Serving
- 3
Final Assembly
Drizzle a small amount of the mignonette sauce over each oyster. Serve with a dollop of prepared horseradish on the side and lemon wedges for squeezing over the oysters.
