Oysters On The Half Shell Recipe
22 pink moon oysters, cucumber mignonette, fermented chile hot sauce
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Ingredients
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Oysters
Cucumber Mignonette
Fermented Chile Hot Sauce
Method
Preparing the Oysters
- 1
Shucking the Oysters
Carefully shuck the pink moon oysters using an oyster knife. Hold the oyster in a cloth or glove to protect your hand. Insert the knife into the hinge of the oyster and twist to open. Remove the top shell and keep the oyster in the bottom shell, discarding any shell fragments.
- 2
Arranging the Oysters
Place the shucked oysters on a serving platter, ideally on a bed of crushed ice to keep them cool.
Making the Cucumber Mignonette
- 3
Mixing the Ingredients
In a small bowl, combine the finely diced cucumber, red wine vinegar, chopped shallots, fresh dill, and salt. Stir well to combine.
- 4
Chilling the Mignonette
Let the cucumber mignonette sit in the refrigerator for at least 15 minutes to allow the flavors to meld.
Preparing the Fermented Chile Hot Sauce
- 5
Combining the Ingredients
In a small bowl, mix together the fermented chile peppers, minced garlic, apple cider vinegar, honey, and salt. Adjust the salt according to your taste.
- 6
Blending (Optional)
For a smoother sauce, blend the mixture until desired consistency is reached. Otherwise, it can be left chunky.