Blue Points On The Half Shell Recipe
with house cocktail, horseradish, white fennel mignonette, peach habanero mignonette, lemon
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Ingredients
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Oysters
House Cocktail Sauce
White Fennel Mignonette
Peach Habanero Mignonette
Serving
Method
Preparation of Mignonettes
Prepare the White Fennel Mignonette
In a bowl, combine white wine vinegar, finely chopped fennel, diced shallots, and crushed black peppercorns. Mix well and let sit for at least 30 minutes to develop flavors.
Prepare the Peach Habanero Mignonette
In another bowl, combine finely diced peach, chopped habanero pepper, red wine vinegar, and chopped cilantro. Mix well and let sit for at least 30 minutes.
Oysters and Sauce
Prepare the House Cocktail Sauce
In a small bowl, mix together ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Adjust seasoning to taste.
Shuck the Oysters
Carefully shuck the Blue Point oysters, discarding the top shell and keeping the oyster in the bottom shell. Place oysters on a platter with ice.
Serve
Serve the oysters chilled on the half shell with house cocktail sauce, white fennel mignonette, peach habanero mignonette, and lemon wedges on the side.