Oysters On The Half-shell Recipe
Served with House Cocktail Sauce, Cava Mignonette, Horseradish Ice and Fresh Lemon
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Ingredients
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Oysters
House Cocktail Sauce
Cava Mignonette
Horseradish Ice
Serving Garnish
Method
Oyster Preparation
- 1
Shucking the Oysters
Using an oyster knife, carefully shuck the oysters by inserting the knife into the hinge of the oyster and twisting to open. Remove the top shell and loosen the oyster from the bottom shell. Keep the oysters on the half-shell and set aside on a serving platter.
House Cocktail Sauce
- 2
Making the Cocktail Sauce
In a bowl, combine the ketchup, horseradish, Worcestershire sauce, fresh lemon juice, and hot sauce. Mix well until smooth. Adjust the seasoning with additional horseradish or hot sauce to taste.
Cava Mignonette
- 3
Preparing the Mignonette
In a mixing bowl, whisk together the cava, red wine vinegar, finely chopped shallots, and fresh ground black pepper. Let it sit for at least 15 minutes to allow the flavors to meld.
Horseradish Ice
- 4
Making Horseradish Ice
In a saucepan, combine horseradish and water. Bring to a simmer over medium heat, stirring occasionally. Once combined, remove from heat and pour the mixture into ice cube trays. Freeze until solid.
Serving
- 5
Plating the Oysters
To serve, arrange the shucked oysters on a platter with the cocktail sauce, cava mignonette, and horseradish ice. Garnish with fresh lemon wedges on the side.