Gulf Oysters On The Half Shell* Recipe
Make Gulf 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
Garnishes
Method
Preparing the Oysters
- 1
Shucking the Oysters
Using a shucking knife, carefully insert the tip into the hinge of each oyster. Twist to open the shell, then slide the knife along the top shell to cut the muscle. Remove the top shell and loosen the oyster from the bottom shell.
- 2
Cleaning the Oysters
Rinse the opened oysters under cold running water to remove any grit or debris. Place them on a serving plate with the deep shell side down.
Making the Mignonette Sauce
- 3
Chop the Shallots
Finely chop the shallots and place them in a small bowl.
- 4
Combine Ingredients
Add the red wine vinegar and freshly cracked black pepper to the bowl with the chopped shallots. Mix well and let sit for at least 10 minutes to allow the flavors to meld.
Serving the Oysters
- 5
Plate the Oysters
Arrange the shucked oysters on a serving platter, making sure they remain in their shells to hold the juices.
- 6
Add Mignonette Sauce
Spoon a small amount of the mignonette sauce over each oyster just before serving.
- 7
