Oysters On The Half Shell Recipe
Local oysters champagne mignonette, cocktail sauce, horseradish, lemon
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Ingredients
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Oysters
Champagne Mignonette
Cocktail Sauce
Garnish
Method
Preparing the Oysters
- 1
Shucking the Oysters
Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge of the oyster and twisting to pop it open. Slide the knife along the shell to cut the muscle and release the oyster into the bottom shell, making sure to keep the oyster juice.
- 2
Cleaning the Oysters
Rinse the shucked oysters under cold running water to remove any grit or shell fragments. Place them on a bed of crushed ice on a serving platter.
Making the Champagne Mignonette
- 3
Combine Ingredients
In a small bowl, combine the champagne vinegar, finely minced shallots, and freshly cracked black pepper. Stir well to combine.
- 4
Chill
Cover and refrigerate the mignonette for at least 15 minutes to allow the flavors to meld.
Preparing Cocktail Sauce
- 5
Mix Ingredients
In another small bowl, mix the ketchup, horseradish, and lemon juice until well combined.