Oysters On The Half Shell Recipe
rose mignonette, pink peppercorn
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters
Rose Mignonette
Pink Peppercorn
Method
Preparing the Oysters
- 1
Shucking the Oysters
Carefully shuck the oysters using an oyster knife. Hold the oyster with a towel, hinge side facing you, and insert the knife in the hinge. Twist to open and slide the knife under the meat to detach it from the shell.
- 2
Arranging the Oysters
Place the shucked oysters on a platter or bed of crushed ice to keep them chilled and stable.
Making the Rose Mignonette
- 3
Mixing the Ingredients
In a small bowl, combine the champagne vinegar, finely chopped shallots, freshly cracked black pepper, and optional rose petals. Mix well to combine.
- 4
Resting the Mignonette
Let the mignonette sit at room temperature for at least 15 minutes to allow the flavors to meld.
Serving the Oysters
- 5
Drizzling the Mignonette
Before serving, drizzle some of the rose mignonette over each oyster.
- 6
Garnishing with Pink Peppercorn
Sprinkle crushed pink peppercorns over the oysters for an added burst of flavor and visual appeal.
- 7
Serving
Serve the oysters immediately on the platter, accompanied by the remaining rose mignonette on the side.