Oysters On The Half Shell Recipe
Mignonette, Hot Sauce, Horseradish, Lemon
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Ingredients
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Oysters
Mignonette Sauce
Condiments
Method
Oyster Preparation
- 1
Shucking the Oysters
Begin by placing the oysters on a clean, flat surface. Using an oyster knife, insert the blade into the hinge of the oyster and twist to open. Slide the knife along the top shell to detach the meat from the shell. Discard the top shell and keep the oyster in the bottom shell. Repeat with all oysters.
Mignonette Sauce Preparation
- 2
Making Mignonette Sauce
In a small bowl, combine the red wine vinegar and finely minced shallots. Add the black peppercorns and mix well. Let the mixture sit for at least 15 minutes to allow the flavors to meld.
Serving
- 3
Serving the Oysters
Arrange the shucked oysters on a serving platter, preferably over crushed ice to keep them chilled. Serve with mignonette sauce, hot sauce, horseradish, and lemon wedges on the side. Encourage guests to add their preferred condiments to each oyster before enjoying.