Murder Point Oysters Recipe
medium, smooth, clean, buttery w/ accoutrements
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Ingredients
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Oysters
Mignonette Sauce
Garnish
Method
Preparing the Oysters
Clean the Oysters
Rinse the Murder Point Oysters under cold running water to remove any dirt or sand. Use a scrub brush if necessary to ensure they are clean.
Shuck the Oysters
Using an oyster knife, carefully shuck each oyster, starting at the hinge. Twist the knife to pop the shell open and cut the muscle that holds the oyster in place. Place the shucked oysters on a bed of crushed ice to keep them fresh.
Making the Mignonette Sauce
Combine Ingredients
In a small bowl, combine the red wine vinegar, finely minced shallots, and freshly cracked black pepper. Stir gently to mix and set aside for at least 10 minutes to allow the flavors to meld.
Serving the Oysters
Plate the Oysters
Arrange the shucked oysters on a serving platter filled with crushed ice for presentation.
Add Mignonette Sauce
Drizzle the prepared mignonette sauce over the oysters or serve it on the side for dipping.
