Oysters On The Half Shell Recipe
Make Oysters On The Half Shell Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Garnish
Method
Preparing the Oysters
- 1
Prepare the Ice Bed
Fill a large serving platter or tray with crushed ice. This will serve as the base for your oysters, keeping them chilled and fresh.
- 2
Shuck the Oysters
Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge and twisting to open. Be cautious of the sharp edges.
- 3
Place the Oysters
Arrange the shucked oysters on the ice bed, ensuring they are level to keep the juices inside.
Making the Mignonette Sauce
- 4
Combine Ingredients
In a small bowl, mix together the red wine vinegar, finely chopped shallots, and freshly cracked black pepper.
- 5
Let it Rest
Allow the mignonette sauce to sit for at least 10 minutes to let the flavors meld together.
Serving the Oysters
- 6
Add the Mignonette
Spoon a small amount of the mignonette sauce onto each oyster before serving.
- 7
- 8
Enjoy
Serve immediately while the oysters are chilled and fresh. Enjoy your oysters on the half shell!
