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Ingredients
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Oysters
Mignonette Sauce
Cocktail Sauce
Method
Preparing the Oysters
- 1
Clean the Oysters
Rinse the fresh oysters under cold running water to remove any sand or debris. Scrub the shells with a brush to ensure they are clean.
- 2
Shuck the Oysters
Using an oyster knife, carefully insert the blade into the hinge of each oyster and twist to open. Remove the top shell and carefully slide the knife under the oyster to detach it from the bottom shell. Leave the oyster sitting in its shell.
Making the Mignonette Sauce
- 3
Prepare Shallots
Finely chop the shallots and set them aside.
- 4
Combine Ingredients
In a small bowl, mix the red wine vinegar, chopped shallots, black peppercorns, and salt. Stir well to combine.
- 5
Chill
Cover the mignonette sauce and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Making the Cocktail Sauce
- 6
Combine Ingredients
In a bowl, mix the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce until well combined.
- 7
Taste and Adjust
Taste the cocktail sauce and adjust the seasoning with more horseradish or hot sauce as desired.
Serving
- 8
Plate the Oysters
Arrange the shucked oysters on a serving platter over crushed ice to keep them chilled.
- 9
Serve with Sauces
Serve the oysters immediately with small bowls of mignonette sauce and cocktail sauce on the side.
