Oysters Recipe
Little Pilgrim, MA, ½ dz. Cocktail Sauce, Mignonette
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Ingredients
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Oysters & Serving
Cocktail Sauce
Mignonette
Method
Oysters & Serving
- 1
Prepare ice bed
Pack a wide shallow platter or serving tray with an even layer of crushed ice about 1–1.5 inches deep to create a stable bed for the oysters.
- 2
Rinse the oyster shells under cold running water to remove grit. Place oysters on the ice bed with the cup (deeper) shell down to retain any natural liquor.
- 3
Arrange lemon wedges on the tray. Keep oysters very cold and serve immediately after shucking with cocktail sauce and mignonette on the side.
Cocktail Sauce
- 4
In a small bowl combine ketchup (1/2 cup), prepared horseradish (2 tbs), lemon juice (1 tbs), Worcestershire sauce (1 tsp), hot sauce (optional, 1/2 tsp) and black pepper (1/4 tsp).
- 5
Stir thoroughly, taste and adjust acidity or heat (add more horseradish or lemon as preferred). Chill until ready to serve (can be made 1–2 hours ahead).
Mignonette
- 6
In a small bowl whisk together red wine vinegar (3 tsp), finely minced shallot (1 tbsp), finely ground black pepper (1/2 tsp), sea salt (1/4 tsp) and a pinch of sugar (1/4 tsp) until salt and sugar dissolve.
- 7
Taste and adjust: add an additional 1/2–1 tsp vinegar if you prefer brighter acidity. Cover and chill at least 15 minutes to let flavors meld; can be made several hours ahead.
- 8
Spoon a small amount of mignonette onto each oyster when serving, or offer in a small bowl alongside so diners can apply to taste.