East Coast Oysters Recipe

Rinse the fresh East Coast oysters under cold water to remove any sand and debris. Place them on a clean plate or a bed of crushed ice to keep them chilled.

Using an oyster knife, carefully shuck each oyster, and place the oyster meat in its shell on the plate. Discard the top shell.

Preheat your oven to 350°F (175°C).

Melt the butter in a small saucepan over low heat. Stir in the Old Bay seasoning until well combined.

Spread the Saltine crackers on a baking sheet in a single layer. Brush the Old Bay butter mixture generously over the crackers.

Bake in the preheated oven for about 10-12 minutes or until the crackers are golden brown and fragrant. Remove from the oven and let cool.

Finely mince the shallots and place them in a small bowl.

Add the red wine vinegar and black peppercorns to the bowl with the minced shallots. Stir well to combine.

Let the mignonette sit at room temperature for about 15 minutes to allow the flavors to meld.

Place the shucked oysters on a serving platter. Serve with the Old Bay Saltines and a small bowl of the Tavern Mignonette on the side.

Enjoy the oysters raw with a drizzle of the mignonette and a saltine cracker for an added crunch.