Oysters Recipe
Freshly shucked oysters served with mignonette sauce.
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Ingredients
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Oysters
Mignonette Sauce
Method
Oysters Preparation
- 1
Shucking the Oysters
Using a shucking knife, carefully insert the knife into the hinge of each oyster. Twist gently to pop the shell open. Slide the knife along the top shell to cut the muscle, then remove the top shell.
- 2
Serving the Oysters
Place the freshly shucked oysters on a platter, preferably over a bed of crushed ice to keep them chilled.
Mignonette Sauce Preparation
- 3
Mix the Mignonette
In a small bowl, combine the red wine vinegar, minced shallot, and freshly ground black pepper. Stir well to combine.
- 4
Let it Rest
Allow the mignonette sauce to sit for at least 10 minutes to let the flavors meld before serving.
