Oysters Recipe
Freshly shucked oysters served with mignonette sauce.
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
Mignonette Sauce
Method
Preparing the Oysters
- 1
Shucking the Oysters
Carefully shuck the fresh oysters using an oyster knife. Hold the oyster in a towel or glove to protect your hand. Insert the knife into the hinge of the oyster and twist gently to open. Slide the knife under the oyster meat to detach it from the shell. Leave the oyster in its bottom shell, discarding the top shell.
- 2
Setting Up the Oysters
Arrange the freshly shucked oysters on a platter filled with crushed ice to keep them chilled.
Making the Mignonette Sauce
- 3
Chopping Shallots
Finely chop the shallots and set aside.
- 4
Mixing the Ingredients
In a small bowl, combine the chopped shallots, red wine vinegar, and black peppercorns. Stir well to mix all ingredients together. Add salt to taste.
- 5
Letting the Sauce Rest
Allow the mignonette sauce to sit for at least 10 minutes to let the flavors meld together.
Serving
- 6
Serving the Oysters
Serve the chilled oysters on the platter with a small bowl of the mignonette sauce on the side. Enjoy immediately.