Oysters On The Half Shell Recipe
Make Oysters On The Half Shell 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
Method
Preparation of Oysters
- 1
Clean the Oysters
Rinse the oysters under cold running water to remove any dirt or debris. Use a brush to scrub the shells if needed.
- 2
Shuck the Oysters
Using an oyster knife, carefully insert the knife into the hinge of each oyster and twist to open it. Slide the knife along the top shell to cut the muscle and remove the top shell.
- 3
Arrange on Ice
Place the shucked oysters on a platter filled with crushed ice to keep them cold and fresh. This presentation will also help prevent the oysters from tipping over.
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 sit for at least 15 minutes to allow the flavors to meld together. You can refrigerate it if you will not serve it immediately.
Serving
- 6
Serve the Oysters
Place the oysters on the ice and serve with lemon wedges and the mignonette sauce on the side. Encourage guests to drizzle the sauce over the oysters before eating.