Oysters Recipe
Freshly shucked oysters served with mignonette sauce.
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Ingredients
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Oysters
Mignonette Sauce
Method
Preparing Oysters
- 1
Shucking Oysters
Carefully shuck the fresh oysters using an oyster knife. Hold the oyster in a towel to protect your hand and insert the knife into the hinge of the oyster. Twist the knife to open the shell and slide the knife along the inside of the top shell to detach the muscle. Remove the top shell and ensure the oyster remains in the bottom shell.
- 2
Arranging Oysters
Place the shucked oysters on a serving platter, ideally over a bed of crushed ice to keep them chilled.
Making Mignonette Sauce
- 3
Chopping Shallots
Finely chop the shallots and place them in a mixing bowl.
- 4
Mixing Ingredients
Add the red wine vinegar and black peppercorns to the bowl with the chopped shallots. Stir well to combine all the ingredients.
- 5
Letting Sauce Rest
Let the mignonette sauce sit for at least 15 minutes to allow the flavors to meld together.
Serving
- 6
Serving Oysters
Serve the chilled oysters with the mignonette sauce on the side. Encourage diners to spoon the mignonette over the oysters before eating for a burst of flavor.