Half Dozen Local Oysters Recipe
Make Half Dozen Local Oysters Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Oysters
Mignonette Sauce
Garnishes
Method
Preparing the Oysters
- 1
Clean the Oysters
Rinse the oysters under cold running water to remove any sand or debris. Use a brush if needed to scrub the shells.
- 2
Shuck the Oysters
Using an oyster knife, carefully insert the blade into the hinge of each oyster and twist to open. Slide the knife along the shell to cut the muscle, and remove the top shell.
Making the Mignonette Sauce
- 3
Combine Ingredients
In a small bowl, mix together the red wine vinegar, finely minced shallots, and freshly ground black pepper. Stir well to combine.
- 4
Let it Rest
Allow the mignonette sauce to sit for about 10 minutes at room temperature to let the flavors meld.
Plating
- 5
Serve the Oysters
Place the shucked oysters on a serving platter. Spoon a small amount of the mignonette sauce over each oyster.
- 6
