Blue Point Oysters* Recipe
six or twelve with mignonette & cocktail sauce
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Ingredients
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Oysters
Mignonette Sauce
Cocktail Sauce
Method
Preparation of Oysters
- 1
Shucking the Oysters
Using a shucking knife, carefully open the Blue Point Oysters by inserting the knife into the hinge and twisting to pop open. Remove the top shell and set aside.
- 2
Preparing the Serving Plate
Arrange the opened oysters on a serving plate filled with crushed ice to keep them chilled.
Making the Mignonette Sauce
- 3
Combine Ingredients
In a small bowl, mix together the red wine vinegar, finely chopped shallots, and freshly ground black pepper.
Making the Cocktail Sauce
- 4
Combine Ingredients
In another bowl, mix together the ketchup, prepared horseradish, Worcestershire sauce, lemon juice, and salt to taste.
Serving
- 5
Presenting the Dish
Serve the oysters on the plate with small bowls of mignonette sauce and cocktail sauce on the side.