East Coast Oysters* (half Dozen) Recipe
Make East Coast Oysters* (half Dozen) 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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STARTERS
Method
STARTERS
Prepare the Oysters
Carefully rinse the oysters under cold running water to remove any dirt and debris. Use a brush if necessary to clean the shells thoroughly.
Shuck the Oysters
Using an oyster knife, carefully insert the knife into the hinge of each oyster and twist to open. Slide the knife along the top shell to cut the muscle, and remove the top shell. Carefully detach the oyster from the bottom shell while keeping it intact.
Prepare the Serving Dish
Fill a serving platter with ice to provide a cool base for the oysters. This will keep them fresh and chilled while serving.
Arrange the Oysters
Place the shucked oysters on the bed of ice in the serving platter, ensuring they remain in their bottom shells.
Add Garnishes
Cut the lemon into wedges and arrange them around the oysters. Pour mignonette sauce into a small bowl and place it on the platter for dipping.