Oysters On The 1/2 Shell (6) Recipe
champagne mignonette, pernod spiked cocktail sauce, tobasco & lemon
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 and Accompaniments
Method
Preparation
- 1
Prepare the Champagne Mignonette
In a small bowl, combine the champagne vinegar, finely chopped shallot, and freshly ground black pepper. Mix well and set aside to let the flavors meld.
- 2
Make the Pernod Spiked Cocktail Sauce
In another bowl, combine the ketchup, horseradish, and Pernod. Mix until well combined. Adjust the amount of horseradish and Tabasco sauce to taste.
- 3
Prepare the Oysters
Shuck the oysters carefully, ensuring to keep the liquid intact in the shell. Place the oysters on a serving platter filled with ice.
- 4
Serve
Serve the oysters on the half shell with the champagne mignonette, Pernod spiked cocktail sauce, lemon wedges, and Tobasco sauce on the side.
