$3 Oysters Recipe
Make $3 Oysters Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Oysters
Condiments & Garnishes
Mignonette (makes extra)
Method
Mignonette (prepare ahead)
- 1
Mix mignonette
In a small bowl combine 3 tbsp red wine vinegar, 1 tbsp finely minced shallot, 1 tsp freshly ground black pepper and 1 tsp sugar (optional). Stir until sugar dissolves. Taste and adjust acidity or pepper. Cover and chill at least 15 minutes to let flavors marry.
Oysters & plating
- 2
Prepare serving bed
Fill a shallow serving plate with about 2 cups crushed ice in an even layer so the oyster shells will sit level and steady.
- 3
Shuck (if not pre-shucked)
If oysters are not already shucked, hold a towel-covered oyster cupped in your hand with the hinge facing you. Insert an oyster knife into the hinge, twist gently until it pops, run the knife along the top shell to cut the muscle and remove the top shell. Slide the knife under the oyster to sever the bottom muscle, leaving the oyster in its half shell and keeping as much liquor (brine) in the shell as possible. Rinse any coarse shell fragments away with a bit of cold water and blot around shells—not the oyster—with a paper towel. (If oysters are pre-shucked, ensure they are cold and have their liquor.)
- 4
Arrange oysters
Place the three oysters on the crushed ice, spaced evenly. Tilt shells slightly so oysters sit level and retain their liquor.
- 5
Garnish & serve
Place a lemon wedge on the plate. Spoon about 1 tsp mignonette onto each oyster (or serve the mignonette on the side). Add a small dollop (about 1 tsp) of prepared horseradish to the plate for those who want extra heat, and provide hot sauce if desired. Finish with a light sprinkle of freshly cracked black pepper and a pinch of chopped parsley or microgreens if using. Serve immediately so oysters are cold and fresh.