$2 Oyster Thursdays Recipe
East & West Coast, restaurant-wide
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Ingredients
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Oysters
Mignonette Sauce
Cocktail Sauce
Garnish
Method
Oyster Preparation
- 1
Select Fresh Oysters
Choose the freshest East and West Coast oysters available, ensuring they are properly stored on ice.
- 2
Shuck the Oysters
Using an oyster knife and a towel for grip, carefully shuck each oyster, ensuring to preserve the liquor inside each shell.
- 3
Arrange on Ice
Place the shucked oysters on a platter filled with crushed ice to keep them chilled.
Mignonette Sauce Preparation
- 4
Mix the Ingredients
In a small bowl, combine the red wine vinegar, finely chopped shallots, and crushed black peppercorns.
- 5
Chill the Sauce
Let the mignonette sauce sit in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Cocktail Sauce Preparation
- 6
Combine Ingredients
In another bowl, mix together the ketchup, prepared horseradish, lemon juice, and Worcestershire sauce until well combined.
- 7
Adjust Seasoning
Taste the cocktail sauce and adjust the horseradish or lemon juice as needed for desired flavor.
Serving
- 8
Plate the Oysters
Serve the oysters on the ice with small bowls of mignonette and cocktail sauce on the side.
- 9