Oysters on the Half Shell

Follow this recipe for oysters on the half shell to serve up some delicious wonders of the ocean with mignonette sauce like a real pro!

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INGREDIENTS

– Red wine vinegar – Unseasoned rice vinegar – Finely minced shallot – Sugar, salt, and pepper – Oysters – Crushed ice – Grated horseradish – Lemon slices Full Ingredients

Make the mignonette by mixing the ingredients together in a small bowl.

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Prep your serving plate by filling it with crushed ice. Place the mignonette in a bowl in the center and the horseradish in a second bowl.

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Hold an oyster, flat-side up, with a kitchen towel. Make sure to leave the end (hinged side) exposed. Place the tip of the oyster shucker between the two shells right where they hinge together.

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Press inward with firm pressure, wiggling your shucker a little, until it pops open. Keep the oyster level so that the liquid stays inside.

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Clean your oyster shucker and then use it to open the shell by inserting it into the oyster shell and twisting it gently

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