Oysters In The Half Shell Recipe
half dozen; mignonette, cocktail sauce
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Ingredients
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Oysters
Mignonette Sauce
Cocktail Sauce
Method
Preparing the Oysters
- 1
Clean the Oysters
Rinse the oysters under cold running water to remove any dirt or debris. Use a brush if necessary.
- 2
Shuck the Oysters
Using an oyster knife, carefully insert the knife into the hinge of the oyster. Twist the knife to open the shell and slide it along the bottom to detach the meat. Keep the oyster in the bottom shell and discard the top shell.
Making the Mignonette Sauce
- 3
Combine Ingredients
In a small bowl, combine the red wine vinegar, finely chopped shallot, and freshly ground black pepper. Mix well.
- 4
Let it Rest
Allow the mignonette sauce to sit for at least 10 minutes before serving to let the flavors meld.
Making the Cocktail Sauce
- 5
Mix Ingredients
In a separate bowl, combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce to taste. Stir until well mixed.
Serving
- 6
Plate the Oysters
Arrange the shucked oysters on a bed of crushed ice or on a platter.
- 7
Serve with Sauces
Serve the oysters with mignonette sauce and cocktail sauce on the side for dipping.