Oysters On The Half Shell Recipe
Freshly shucked oysters served with mignonette.
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Ingredients
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Oysters
Mignonette Sauce
Method
Oyster Preparation
- 1
Shuck the Oysters
Using a sturdy oyster knife, hold the oyster with the hinge facing you. Insert the knife into the hinge and twist to pop it open. Carefully slide the knife along the shell to detach the oyster from the shell. Place the shucked oyster on a tray filled with crushed ice.
- 2
Repeat for All Oysters
Continue shucking the remaining oysters and arrange them on the tray with the opened side facing up.
Mignonette Sauce Preparation
- 3
Prepare the Shallots
Peel and finely chop the shallots. The finer the chop, the better the flavor will infuse into the mignonette.
- 4
Mix the Mignonette Sauce
In a small bowl, combine the chopped shallots, red wine vinegar, and freshly cracked black pepper. Stir well to combine.
- 5
Let it Rest
Allow the mignonette sauce to sit for at least 15 minutes to let the flavors meld together before serving.