Freshly Shucked Oysters And Sauce Mignonette With A Twist
A classic with a twist - i like to add a splash or three of tabasco sauce to my shallot and red wine vinegar mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! the quantities listed below will be sufficient for between 12 large and 24 small oysters.
Steps
For the mignonette sauce: combine all the ingredients togther in a jam jar or sealed container - shake thoroughly and allow the flavours to mingle for at least 1 hour before serving.
Serve with freshly shucked oysters.
Excess sauce can be stored in the fridge for up to 2 weeks.
How to open the oysters: hold an oyster firmly with a cloth in one hand.
And the hinged end towards you.
Insert a knife in the area where the two.
Shells meet and prise open with a twisting action.
Slide the blade along the inside edge of the shell to sever the muscle holding the shells together.
Cut the muscle attachment to lower shell.
Turn the oyster meat for best presentation.
Nb: the best way to serve raw oysters is on a platter of crushed ice , or sometimes you see them presented on a bed of seaweed.
At a dinner party allow 6 oysters per person as a starter.
A live oyster uses its muscle to hold the shells tightly closed.
When an oyster weakens , the shell gapes open and if it will not close.
Ingredients
oysters, shallots, red wine vinegar, sherry wine vinegar, lemon, brown sugar, tabasco sauce, fresh ground black pepper