Daily Selection Of Market Oysters Recipe
horseradish, mignonette, lemon
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Ingredients
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Oysters and Accompaniments
Method
Preparation and Serving
Prepare the Mignonette Sauce
In a small bowl, combine 1 cup of red wine vinegar with finely chopped shallots (2 pieces) and 1 tsp of black pepper. Stir well to mix and let it sit for at least 15 minutes to allow the flavors to meld.
Clean the Oysters
Rinse the fresh market oysters under cold running water to remove any dirt or debris. Scrub the shells gently with a brush if necessary.
Shuck the Oysters
Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge of the shell and twisting to open. Slide the knife along the shell to release the oyster meat while keeping it in the bottom shell.
Serve the Oysters
Arrange the shucked oysters on a serving platter. Add a small dollop of prepared horseradish on each oyster and serve with the mignonette sauce on the side. Cut the lemon into wedges and serve alongside for squeezing over the oysters.