Freshly shucked oysters and mignonette

AT A GLANCE

  • Serves 4 people

  • 24 rock oysters
  • To serve: lemon wedges
  •  
  • Mignonette
  • 4 golden shallots, finely diced
  • 250 ml (1 cup) aged red wine vinegar
01   For mignonette, combine ingredients in a small non-reactive bowl, season to taste with freshly ground white pepper, refrigerate overnight for flavours to infuse.
02   To shuck oysters, hold oyster by the rounded end with a tea towel, flat-side up. Insert tip of an oyster shucker into pointed, hinged end of oyster, prying it open. Run the knife along the side of the oyster, keeping it flush with the underside of the lid, to separate the muscle from the meat. Remove top shell and discard, then run the knife underneath the oyster meat to separate the oyster from the muscle on the base. Turn the oyster over in the shell and brush away any shell residue with a wet finger. Do not wash. Serve shucked oysters with mignonette and lemon wedges.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND LISA FEATHERBY

Drinking Suggestion:

PINK CHAMPAGNE. , suggested by MAX ALLEN

FEATURED IN

Dec 2009

Dec 2009

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