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.
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Ingredients
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Oysters
Mignonette Sauce
Garnish (optional)
Method
Preparing the Oysters
- 1
Shucking the Oysters
Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge at the back of the oyster. Twist the knife to open the shell and slide the knife along the top to detach the meat from the shell. Keep the oyster in the bottom shell and discard the top shell.
- 2
Cleaning the Oysters
Rinse the oysters gently under cold running water to remove any sand or grit. Pat dry with a clean towel.
Making the Mignonette Sauce
- 3
Combining Ingredients
In a small bowl, combine the red wine vinegar, finely chopped shallots, crushed black peppercorns, and chopped parsley. Stir well to mix all the ingredients.
- 4
Letting the Flavors Marry
Allow the mignonette sauce to sit for at least 15 minutes to let the flavors meld together.
Serving
- 5
Arranging the Oysters
Place the shucked oysters on a serving platter, ensuring they are stable and do not tip over.
- 6
Adding Mignonette Sauce
Spoon a small amount of mignonette sauce over each oyster just before serving.
- 7