Fresh Shucked Vancouver Island Oysters | X12 Recipe
LEMON, FRESH HORSERADISH, COCKTAIL SAUCE & CHAMPAGNE MIGNONETTE
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Ingredients
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Oysters
Cocktail Sauce
Champagne Mignonette
Garnish
Method
Preparation
Shucking the Oysters
Using an oyster knife, carefully shuck the oysters, discarding the top shell and leaving the oysters in the bottom shell. Place them on a serving platter with ice.
Making the Cocktail Sauce
In a bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Mix well and set aside.
Making the Champagne Mignonette
In another bowl, combine champagne, red wine vinegar, shallots, and black pepper. Stir to combine and let it sit for a few minutes to allow the flavors to meld.
Serving
Assembling the Dish
Arrange the shucked oysters on the platter. Serve with lemon wedges, freshly grated horseradish, cocktail sauce, and champagne mignonette on the side.