Oysters On The Half Shell Recipe
Make Oysters On The Half Shell Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Oysters
Mignonette Sauce
Garnish
Method
Preparing the Oysters
- 1
Shucking the Oysters
Place the oysters on a clean towel, cup side down, to prevent spills. Using an oyster knife, carefully insert the blade into the hinge of the oyster and twist to open. Slide the knife along the top shell to cut the muscle and remove the top shell. Be careful to keep the oyster liquor (the liquid inside) intact in the bottom shell.
- 2
Cleaning
After shucking, check for any shell fragments and remove them. Rinse the oysters gently under cold water if needed, and place them on a serving platter with the cup side up.
Making the Mignonette Sauce
- 3
Mixing the Ingredients
In a small bowl, combine the red wine vinegar, finely chopped shallots, and freshly cracked black pepper. Stir gently to mix the ingredients thoroughly.
- 4
Resting the Sauce
Let the mignonette sauce sit for at least 10 minutes to allow the flavors to meld together. This can be done while preparing the oysters.
Serving
- 5
Plating the Oysters
Arrange the shucked oysters on a platter, ensuring they are stable and the liquor is retained. Drizzle the mignonette sauce over the oysters or serve it on the side.
- 6
