Beau Soleil Oyster Recipe
miramichi bay, nb – clean briny flavour, mignonette, lemon, horseradish
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
Mignonette Sauce
Garnish
Method
Prepare the Mignonette Sauce
Combine Ingredients
In a small bowl, combine the red wine vinegar, finely chopped shallots, and fresh cracked black pepper. Stir well and let it sit for at least 15 minutes to allow the flavors to meld.
Shuck the Oysters
Prepare Oysters
Using an oyster knife, carefully shuck the fresh oysters, removing the top shell and keeping the oyster in the bottom shell. Discard any broken shells or debris.
Serve
Plating
Arrange the shucked oysters on a serving platter with crushed ice. Drizzle the mignonette sauce over the oysters, and serve with lemon wedges and prepared horseradish on the side.