Louët-feisser Rock Oysters Recipe
Make Louët-feisser Rock Oysters Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Oysters
Method
Preparation
- 1
Shucking the Oysters
Carefully shuck the Louët-Feisser Rock Oysters using an oyster knife. Hold the oyster in a towel for grip, inserting the knife into the hinge and twisting to pop it open.
- 2
Removing the Oyster
Gently slide the knife under the oyster meat to detach it from the shell, ensuring not to spill any of the oyster liquor. Leave the oyster in its half shell.
- 3
Making the Mignonette
Finely chop the shallot and mix it with red wine vinegar, chopped parsley, and a few dashes of Tabasco sauce in a small bowl. Season with sea salt to taste.
- 4
Preparing the Lemon
Cut the lemon into wedges or halves for serving alongside the oysters.
Serving
- 5
Plate the Oysters
Arrange the freshly shucked oysters on a serving platter, keeping them on their half shells.
- 6
Garnish
Drizzle the mignonette sauce over the oysters or serve it on the side for dipping.
- 7
Add Lemon
Place lemon wedges around the oysters for an extra burst of flavor.
- 8
Serving Suggestion
Serve immediately while the oysters are fresh and chilled, alongside a glass of chilled white wine or Champagne.
