Premium Oysters Recipe
market selection, red wine mignonette, lemon, horseradish, tabasco
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 & Garnishes
Red Wine Mignonette
Method
Red Wine Mignonette
Make mignonette
In a small bowl combine 4 tbs red wine vinegar and 2 tbs dry red wine. Add the finely minced shallot (1 each), 1 tsp granulated sugar, 1 tsp sea salt and 1 tsp freshly ground black pepper. Stir until sugar and salt dissolve. Let sit at room temperature for at least 10 minutes to soften the shallot and marry flavors. Stir in 1 tbs finely snipped chives if using. Taste and adjust seasoning (add a little more vinegar for brightness or a pinch more sugar to balance acidity). Chill briefly if desired.
Oysters & Garnishes
Prepare serving platter
Fill a large shallow platter or tray with 4 cups crushed ice in an even layer to create a cold bed for the oysters.
Shuck oysters (or have them shucked)
If oysters are not already shucked, rinse shells under cold water to remove debris. Using a proper oyster knife and a towel: hold flat shell up, insert knife at hinge, twist to pop, run blade across top shell to cut adductor, remove top shell, then slide blade under oyster to free it from the bottom shell, leaving oyster in liquor. Transfer each oyster on the half shell to the bed of crushed ice, arranging cups so they sit level. Work carefully and wear a protective glove or towel.
Prepare lemon & horseradish
Cut 2 lemons into wedges and arrange on the platter. Spoon prepared horseradish (2 tbs) into a small ramekin and place on the platter. Place a small bottle or dropper of Tabasco (1 tsp provided for recipe scale) nearby so guests can add heat to taste.
Serve
Spoon a small teaspoon of the red wine mignonette onto each oyster (or serve in a small bowl for guests to add). Offer lemon wedges, horseradish and Tabasco for additional seasoning. Instruct guests to eat oysters straight from the shell, adding mignonette, a squeeze of lemon and a dab of horseradish or a drop of Tabasco as desired.
Safety & timing
Keep oysters chilled on ice until served and consume immediately. Discard any oyster with an off odor or that does not close when tapped prior to shucking. Serve within 2 hours of shucking for best quality.