Freshly Shucked Oysters Recipe
east coast, served on the half shell with our house mignonette, cocktail sauce, and a lemon
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Ingredients
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Oysters
House Mignonette
Cocktail Sauce
Serving
Method
Preparing the Oysters
- 1
Shucking the Oysters
Carefully shuck the oysters using an oyster knife. Hold the oyster in a towel with the flat side up, insert the knife into the hinge, twist to open, and slide the knife along the bottom to detach the meat from the shell. Place the oysters on a serving platter.
Making the House Mignonette
- 2
Combine Ingredients
Finely chop the shallots and mix them in a bowl with red wine vinegar and freshly ground black pepper. Stir well to combine.
Making the Cocktail Sauce
- 3
Mix the Cocktail Sauce
In a separate bowl, combine ketchup, horseradish, lemon juice, and Worcestershire sauce. Stir well to create a smooth cocktail sauce.
Serving
- 4
Plate and Serve
Arrange the freshly shucked oysters on the platter. Serve with small bowls of the house mignonette, cocktail sauce, and wedges of lemon for squeezing over the oysters.