Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters
Mignonette Sauce
Garnish
Method
Preparing the Oysters
- 1
Clean the Oysters
Rinse the oysters under cold running water to remove any sand or debris. Use a brush if necessary to scrub the shells.
- 2
Shuck the Oysters
Using an oyster knife, carefully insert the knife into the hinge of the oyster and twist to open. Remove the top shell and discard it. Gently slide the knife under the oyster to detach it from the bottom shell, keeping the oyster in the shell.
Making the Mignonette Sauce
- 3
Combine Ingredients
In a small bowl, whisk together the red wine vinegar, finely chopped shallots, and crushed black peppercorns.
Serving
- 4
Plate the Oysters
Arrange the shucked oysters on a serving platter with crushed ice to keep them chilled.
- 5
Add Mignonette Sauce
Drizzle the mignonette sauce over each oyster or serve it on the side for dipping.
- 6