Ostiones En Su Concha Recipe

Time25m

Serves4

Fresh raw oysters.

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Ingredients

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1
Set up a platter with a thick bed of crushed ice and keep it cold.
2
Arrange 12 fresh oysters, on the half shell, on the ice to stabilize them for serving.
3
Shuck oysters just before serving, reserving the brine in each shell and keeping shells intact.
4
Place a small lemon wedge and a small dish of mignonette and hot sauce within easy reach on the platter.

5
Peel and finely mince 1 shallot to yield a small mound of minced shallot.
6
In a small bowl, whisk together the minced shallot and 60 ml red wine vinegar until well combined.
7
Stir in 0.25 tsp cracked black pepper and 0.25 tsp salt. Let the mixture rest 10 minutes to mellow the flavors.

8
Cut 1 lemon into wedges for garnish and for squeezing over oysters.
9
Arrange the lemon wedges and a 1 tsp portion of hot sauce near the oysters.
10
To serve, drizzle a few drops of mignonette on each oyster or offer the sauce on the side; serve immediately with the oysters on the half shell.