Un-shucked East Coast Canadian Oysters Recipe
Served on the half shell and packed on ice, with our house made sauces, lemon, parsley and freshly grated horseradish
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Ingredients
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Oysters
Sauces
Garnishes
Ice
Method
Preparation
Prepare the Oysters
Carefully open the oysters using an oyster knife, placing them on a bed of ice on a serving platter.
Make the Sauces
In a small bowl, combine the mignonette sauce and cocktail sauce, mixing well.
Prepare Garnishes
Chop the fresh parsley and grate the horseradish. Cut lemon into wedges.
Serving
Plate the Oysters
Arrange the opened oysters on the ice. Serve with the sauces, lemon wedges, parsley, and freshly grated horseradish on the side.