Oyster Sampler Recipe
Make Oyster Sampler 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
Cocktail Sauce
Lemon Wedges
Method
Oyster Preparation
- 1
Clean the Oysters
Rinse the fresh oysters under cold running water to remove any sand or debris.
- 2
Shuck the Oysters
Using an oyster knife, carefully shuck the oysters. Hold the oyster in a towel, with the curved side facing down, and insert the knife at the hinge to pop it open. Slide the knife under the oyster to detach it from the shell.
- 3
Arrange on Ice
Place the shucked oysters on a platter filled with crushed ice to keep them chilled.
Mignonette Sauce Preparation
- 4
Combine Ingredients
In a small bowl, mix together the red wine vinegar, finely chopped shallots, and freshly cracked black pepper.
- 5
Chill the Sauce
Let the mignonette sauce chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Cocktail Sauce Preparation
- 6
Mix Ingredients
In another small bowl, combine the ketchup, horseradish, lemon juice, and Worcestershire sauce. Stir until well blended.
- 7
Adjust Seasoning
Taste the cocktail sauce and adjust the horseradish or lemon juice according to your preference.
Serving
- 8
Serve with Lemon Wedges
Cut the fresh lemons into wedges and place them on the platter with the oysters. Squeeze lemon juice over the oysters before enjoying.
- 9
Accompany with Sauces
Serve the chilled oysters alongside the mignonette sauce and cocktail sauce for dipping.
