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Ingredients
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Oysters
Creole mignonette
Cocktail sauce
Crackers
Method
Oysters
- 1
Chill and present
Keep shucked oysters cold on ice until just before serving. Prepare a serving bed by arranging crushed ice in a shallow platter or individual plates. Nest the oyster shells on the ice with the meat level and the liquor retained. Keep covered and refrigerated until ready to plate (no more than 1 hour).
- 2
Finish with lemon
Just before serving, place a lemon wedge on the platter. Guests can squeeze lemon juice directly onto oysters if desired.
Creole mignonette
- 3
Make the mignonette
In a small bowl combine red wine vinegar, champagne vinegar, finely minced shallot, minced pickled jalapeño, chopped capers, and finely chopped parsley. Stir in Creole seasoning, hot sauce, granulated sugar, kosher salt, and freshly ground black pepper until sugar and salt are dissolved. Taste and adjust acidity or heat: add up to 1 teaspoon sugar to balance or more hot sauce for heat. Chill at least 10 minutes to allow flavors to marry.
- 4
Strain (optional)
If you prefer a smoother sauce, lightly strain the mignonette through a fine sieve, pressing solids to extract flavor, then return liquid to the bowl. Otherwise, serve with the minced solids intact so each spoonful has texture.
- 5
Portion
Spoon or ladle a small amount of mignonette (about 1/2 to 1 teaspoon) onto each oyster right before serving so the acid doesn't 'cook' the oyster meat.
Cocktail sauce
- 6
In a small bowl whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, and ground black pepper until smooth. Taste and adjust horseradish or lemon to preference. Transfer to a serving dish and chill briefly. Serve a small spoonful alongside oysters so guests may add to their oysters if desired.
Crackers
- 7
Serve crackers as-is
Place oyster crackers or water crackers in a small bowl and set alongside the oysters for texture contrast.
- 8
Optional toasted crackers
If toasting: preheat oven to 350°F (175°C). Toss crackers lightly with melted butter and a dusting of smoked paprika. Spread in a single layer on a baking sheet and toast 6–8 minutes until fragrant and crisp. Cool completely before serving.
Plating & service
- 9
Arrange chilled oyster shells on the bed of crushed ice. Spoon a small amount of Creole mignonette onto select oysters (or present mignonette and cocktail sauce in small bowls). Add lemon wedges and crackers to the tray. Serve immediately so oysters remain cold and fresh. Recommend 2 oysters per person as an appetizer, 4–6 for a main depending on appetite.
