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Fresh Oysters Recipe
About This Dish
Our fresh oysters are carefully selected from the finest oyster farms and served with a classic mignonette sauce. The briny sweetness of the oysters pairs perfectly with the tangy, aromatic mignonette made with shallots and vinegar.
Prep Time
15 minutes
Serves
2-3 people
Difficulty
Easy
Ingredients
- 6 fresh oysters (Blue Point or Kumamoto preferred)
- 2 shallots, finely minced
- 1/4 cup red wine vinegar
- 1 tablespoon white wine vinegar
- 1/2 teaspoon freshly cracked black pepper
- Lemon wedges for serving
- Crushed ice for presentation
- Seaweed or rock salt for plating (optional)
Instructions
- Prepare the mignonette: In a small bowl, combine the minced shallots, red wine vinegar, white wine vinegar, and freshly cracked black pepper. Mix well and let sit for at least 30 minutes to allow the flavors to meld.
- Shuck the oysters: Using an oyster knife, carefully shuck each oyster, ensuring no shell fragments remain. Reserve the deeper shell for serving.
- Check for freshness: Ensure each oyster smells like the ocean and has a plump, glossy appearance. Discard any that smell off or appear dried out.
- Prepare the serving plate: Arrange crushed ice on a large platter. You can also add seaweed or rock salt for an elegant presentation.
- Plate the oysters: Place each oyster in its shell on the bed of ice, ensuring they're level so the liquor doesn't spill.
- Serve immediately: Present with the mignonette sauce in a small bowl, along with lemon wedges and small spoons for the sauce.
Chef's Tips
- Always buy oysters from a reputable source and consume them the same day
- Keep oysters refrigerated and covered with a damp cloth until serving
- The mignonette can be made up to 2 hours in advance
- For a twist, try adding a small amount of finely chopped cucumber to the mignonette
- Serve with champagne or a crisp white wine for the perfect pairing