Local Raw Bar Oysters Recipe
Make Local Raw Bar Oysters 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 & Accompaniments
Mignonette Sauce (if making fresh)
Cocktail Sauce (if making fresh)
Method
Oysters & Accompaniments
- 1
Inspect and prepare oysters
Keep oysters cold until service. Inspect shells and discard any with broken shells or off smells. If not already shucked, shuck oysters carefully with an oyster knife, keeping the liquor in the shell; place each shucked oyster on crushed ice immediately.
- 2
Arrange on platter
Spread crushed ice across your serving platter or oyster tray in an even layer about 1 inch thick. Nestle each half-shell oyster (with its liquor) into the ice so it sits level. Leave space for sauce dishes. Keep platter chilled until ready to serve.
- 3
Garnish and serve
Arrange lemon wedges, small bowls of cocktail sauce, mignonette, prepared horseradish, and hot sauce around the oysters. Garnish platter with chopped fresh parsley for color. Provide cocktail forks and small plates. Advise diners to squeeze lemon or add a small spoon of sauce to each oyster and slurp directly from the shell.
Mignonette Sauce (if making fresh)
- 4
Make mignonette
Combine red wine vinegar, finely minced shallot, cracked black pepper, sugar, and a pinch of sea salt in a small bowl. Stir to dissolve the sugar and salt. Taste and adjust balance — a mignonette should be bright and acidic with a slight shallot bite. Chill until service (or refrigerate up to 24 hours).
Cocktail Sauce (if making fresh)
- 5
Make cocktail sauce
Whisk together ketchup, prepared horseradish, lemon juice, Worcestershire, a dash of hot sauce, and a pinch of salt in a small bowl. Taste and adjust heat or acidity as desired. Chill until service (or refrigerate up to 48 hours).
