West Coast Oysters Recipe
Experience the robust and diverse flavors of the Atlantic with our selection of East Coast oysters. These oysters are known for their distinct characteristics, shaped by the colder, briny waters where they thrive.
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Ingredients
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Oysters
Mignonette Sauce
Garnish
Method
Preparing Oysters
Clean the Oysters
Rinse the East Coast Oysters under cold water to remove any sand or debris. Use a stiff brush to scrub the shells, ensuring they are clean.
Shuck the Oysters
Using an oyster knife, carefully insert the knife into the hinge of the oyster and twist to open. Slide the knife along the inside of the shell to detach the oyster from the shell. Keep the oyster and its liquor intact in the bottom shell.
Making Mignonette Sauce
Chop Shallots
Finely chop the shallots and place them in a small bowl.
Combine Ingredients
Add the red wine vinegar and black peppercorns to the chopped shallots. Mix well and let sit for at least 15 minutes to allow the flavors to meld.
Adjust Seasoning
Taste the mignonette sauce and add salt as desired.
Serving
Plate the Oysters
Arrange the shucked oysters on a chilled platter, ensuring they remain upright to contain their liquor.
Serve with Mignonette
Spoon a small amount of mignonette sauce over each oyster. Garnish with lemon wedges and sprinkle with fresh parsley.
Enjoy
Serve immediately while the oysters are fresh, along with additional lemon wedges on the side for squeezing.