Appetizers & Starters > Seafood Starters > Cold Seafood Dishes > Oysters on the Half Shell

Classic Oysters on the Half Shell with Mignonette Sauce

A timeless appetizer showcasing the fresh, briny flavor of oysters served raw on the half shell with a classic mignonette sauce. This elegant dish is perfect for special occasions or a sophisticated start to any meal.

Prep Time
20 minutes
Cook Time
0 minutes
Servings
4
Ingredients
  • 12 Fresh Oysters
  • 2 Shallots
  • 1/4 cup Red Wine Vinegar
  • 1/2 teaspoon Freshly Ground Black Pepper
  • as needed Lemon Wedges
  • to taste Optional: Hot Sauce

Selecting and Preparing the Oysters

Begin by sourcing the freshest oysters possible from a reputable fishmonger. Look for oysters that are tightly closed and heavy for their size. Scrub the oysters thoroughly under cold running water with a stiff brush to remove any dirt or debris. Place the cleaned oysters in the refrigerator until ready to shuck.

Shucking the Oysters

Shucking oysters requires a bit of technique and caution. Use an oyster knife and insert it into the hinge of the oyster shell. Twist the knife to pop the hinge open. Slide the knife along the top shell to detach the oyster meat. Remove the top shell and slide the knife under the oyster to detach it from the bottom shell, being careful not to puncture the oyster meat. Discard the top shell.

Making the Mignonette Sauce

While the oysters are chilling, prepare the mignonette sauce. Finely mince the shallots. In a small bowl, combine the minced shallots, red wine vinegar, and freshly ground black pepper. Stir well to combine. The mignonette sauce can be made ahead of time and stored in the refrigerator for up to 24 hours.

Serving the Oysters

Arrange the shucked oysters on a bed of crushed ice. This will keep them cold and prevent them from tipping over. Spoon a small amount of mignonette sauce over each oyster. Serve immediately with lemon wedges and optional hot sauce.

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FAQ

  • What kind of oysters should I use?

    The best type of oyster depends on your personal preference. Some popular varieties include Kumamoto, Pacific, and Atlantic oysters. Ask your fishmonger for recommendations based on availability and flavor profile.
  • How do I store oysters?

    Store unshucked oysters in the refrigerator, covered with a damp cloth, for up to 3 days. Shucked oysters should be consumed immediately.
  • Can I make the mignonette sauce ahead of time?

    Yes, the mignonette sauce can be made up to 24 hours in advance and stored in the refrigerator.