Oysters (6pc/12pc) Recipe
Chef's choice served with cocktail sauce and a mignonette
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Ingredients
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Oysters
Method
Preparation of Oysters
- 1
Shucking the Oysters
Using an oyster knife, carefully insert the blade into the hinge of each oyster and twist to open. Remove the top shell and discard it, then run the knife along the bottom shell to detach the oyster from it.
- 2
Presentation
Place the shucked oysters on a platter, ensuring they are in their bottom shells. Arrange them neatly for presentation.
Preparation of Mignonette
- 3
Chop Shallots
Finely chop the shallots and place them in a small bowl.
- 4
Mix Mignonette
Add red wine vinegar and black pepper to the chopped shallots. Stir to combine and let it sit for at least 10 minutes to allow the flavors to meld.
Serving
- 5
Garnish and Serve
Top each oyster with a small spoonful of the mignonette. Serve with cocktail sauce on the side and garnish with fresh parsley.