Freshly Shucked Oysters Recipe
House mignonette & horseradish with our raw oysters. We also serve Oysters Rockefeller (baked with green herbs & cheese) Both are offered seasonally!
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
Mignonette Sauce
Horseradish
Method
Prepare the Oysters
- 1
Shuck the Oysters
Carefully open each oyster using an oyster knife, making sure to retain the juices inside the shell. Discard the top shell and keep the bottom shell with the oyster and its liquor.
- 2
Serve on Ice
Arrange the shucked oysters on a platter filled with crushed ice to keep them cold.
Make the Mignonette Sauce
- 3
Combine Ingredients
In a small bowl, mix together the red wine vinegar, finely chopped shallots, and crushed black peppercorns. Let it sit for about 15 minutes to allow the flavors to meld.
Serve
- 4
Presentation
Serve the oysters chilled with a small bowl of mignonette sauce and a dollop of prepared horseradish on the side.
