La Chipagne (nb) Recipe
East Coast or virginica oyster.
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Ingredients
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Oysters
Mignonette Sauce
Garnish
Method
Prepare Oysters
- 1
Shucking the Oysters
Carefully shuck the oysters using an oyster knife. Hold the oyster with a towel to protect your hand. Insert the knife into the hinge of the oyster and twist to open.
- 2
Arrange on a Platter
Place the shucked oysters on a platter filled with crushed ice to keep them cold and fresh.
Make Mignonette Sauce
- 3
Combine Ingredients
In a small bowl, combine red wine vinegar, finely chopped shallots, and freshly cracked black pepper. Mix well and let it sit for about 10 minutes to allow the flavors to meld.
Serve
- 4
Presentation
Drizzle the mignonette sauce over the oysters right before serving. Garnish with lemon wedges on the side.