Oysters On The Half Shell Recipe
Chef's Choice: Half Dozen 18 / Dozen 36 Served with Mignonette
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
Method
Preparation
- 1
Prepare the Mignonette
In a small bowl, combine the red wine vinegar, shallots, and black peppercorns. Mix well and let sit for at least 15 minutes to allow the flavors to meld.
- 2
Shuck the Oysters
Using a shucking knife, carefully open the oysters by inserting the knife into the hinge and twisting gently. Remove the top shell and discard it, then carefully loosen the oyster from the bottom shell without spilling the liquid.
- 3
Serve
Arrange the shucked oysters on a platter filled with crushed ice. Serve immediately with the mignonette on the side.