Daily Oyster Recipe
east coast oysters on the half shell, mignonette, hot sauce
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Ingredients
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Oysters and Condiments
Method
Preparation
Prepare the Mignonette
In a small bowl, combine the red wine vinegar, finely chopped shallots, and freshly ground black pepper. Stir well and let the mixture sit for at least 10 minutes to allow the flavors to meld.
Shuck the Oysters
Carefully shuck the East Coast oysters, ensuring to retain the liquor in the shell. Place the shucked oysters on a bed of crushed ice for serving.
Serve
Arrange the oysters on a serving platter. Serve with the mignonette and hot sauce on the side for drizzling over the oysters.
