Fresh Shucked Oysters Recipe
half dozen west coast oysters, house mignonette
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Ingredients
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Oysters
Mignonette Sauce
Method
Oyster Preparation
- 1
Shucking the Oysters
Carefully shuck the oysters using an oyster knife. Hold the oyster in a towel with the hinge facing you. Insert the knife into the hinge and twist to pop it open. Slide the knife under the meat to detach it from the shell.
- 2
Serving
Place the shucked oysters on a bed of crushed ice to keep them chilled while serving.
Mignonette Preparation
- 3
Mix the Mignonette Sauce
In a small bowl, combine the finely minced shallots, red wine vinegar, and freshly cracked black pepper. Stir gently to combine.
- 4
Serving the Mignonette
Serve the mignonette sauce in a small dish alongside the oysters for dipping.
