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Frequently paired with
The best thing to pair and share with OYSTERS
Ingredients
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Chilled Oysters (on the half shell)
Mignonette (for chilled oysters)
Grilled Oysters
Method
Chilled Oysters (on the half shell)
Prepare oysters
Rinse oyster shells under cold running water and scrub to remove debris. Keep oysters cold in the refrigerator until ready to shuck.
Make mignonette
Combine red wine vinegar, minced shallot, black pepper, sugar, and a pinch of sea salt in a small bowl. Stir to dissolve sugar. Refrigerate at least 15 minutes to let flavors meld.
Shuck oysters
Place a kitchen towel on a stable surface, hold an oyster cupped-side down, and insert an oyster knife at the hinge. Twist gently until the shell pops, run the knife along the top shell to sever the muscle, remove the top shell, and run the knife under the oyster to free it from the bottom shell, keeping the oyster liquor in the shell. Repeat for all oysters. Discard any oysters with off smell or that do not close when tapped prior to shucking.
Plate and serve
Heap crushed ice on a large platter to create a stable bed. Nestle each shucked oyster in its bottom shell into the ice. Arrange lemon wedges and small bowls of mignonette, cocktail sauce, and hot sauce alongside. Serve immediately, instructing diners to squeeze lemon or spoon mignonette over oysters before eating.
Grilled Oysters
Clean oysters
Rinse and scrub shells under cold running water to remove grit.
Prepare compound butter
In a small bowl, mash the unsalted butter with minced garlic, chopped parsley, grated cheese, lemon juice, hot sauce (or a pinch of cayenne), coarse salt, and olive oil until well combined.
Grill oysters
Place oysters flat-side up directly on the hot grill grates so they sit level and can hold the butter. Close the lid and grill 5–8 minutes, or until oysters begin to open and the butter is bubbling. If shells do not open after 10 minutes, remove and discard any that remain tightly closed (they may be dead).
Finish and serve
Using tongs, carefully remove oysters from the grill. For any partially open oysters, insert a knife to finish cutting the muscle. Spoon a little more of the compound butter into each oyster if desired and sprinkle with extra parsley or cheese. Serve hot with lemon wedges and extra hot sauce on the side.