Blue Point Oysters Recipe
Mignonette, Cocktail Sauce, Calabrese Peppers, Lemon
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Ingredients
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Oysters and Accompaniments
Method
Preparation Steps
- 1
Prepare the Oysters
Carefully shuck the Blue Point oysters using an oyster knife. Hold the oyster with a towel cloth for support and insert the knife into the hinge of the shell, twisting to open. Remove the top shell and keep the oyster and its liquor in the bottom shell.
- 2
Make the Mignonette Sauce
In a bowl, mix together 1 cup of red wine vinegar, 1 shallot (finely minced), and a pinch of salt and pepper. Stir well and let sit for at least 15 minutes to allow the flavors to meld.
- 3
Prepare the Cocktail Sauce
In a small bowl, combine 1 cup of ketchup, 2 tablespoons of prepared horseradish (adjust to taste), a dash of Worcestershire sauce, and a squeeze of lemon juice. Mix well and set aside.
- 4
Prepare the Calabrese Peppers
Wash and slice the Calabrese peppers into thin rings. Set aside for garnishing.
- 5
Cut the Lemon
Cut the lemons into wedges for serving. You can also thinly slice one lemon for garnish.