Half Dozen Shigoku Oysters Recipe
on the Half Shell, Three Sauces, Lemon
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Ingredients
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Oysters
Sauces
Method
Prepare Oysters
- 1
Shuck the Oysters
Carefully shuck each Shigoku oyster using an oyster knife. Ensure to keep the oyster meat and juice in the shell.
- 2
Arrange on Ice
Place the shucked oysters on a bed of crushed ice on a serving platter to keep them chilled.
- 3
Cut Lemon
Cut the lemon into wedges for serving alongside the oysters.
Prepare Sauces
- 4
Mignonette Sauce
In a small bowl, mix 3 tablespoons of red wine vinegar, 1 tablespoon of finely chopped shallots, and a pinch of freshly cracked black pepper. Allow it to sit for a few minutes.
- 5
Cocktail Sauce
In another bowl, combine 3 tablespoons of ketchup, 1 tablespoon of prepared horseradish, and a squeeze of lemon juice. Mix well and adjust seasoning to taste.
- 6
Hot Sauce
Select your preferred hot sauce and have it ready for serving.