SHUCKED OYSTERS WITH THREE SAUCES
This crowd-pleasing approach to serving oysters has a little something for everyone: a classic mignonette, a spicy variation with jalapeno, and a zippy fresh horseradish sauce. Shucking your own oysters at home for the first time? Take a look at our comprehensive guide before you buy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine.
- Jalapeno Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
- Red Wine Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
- Oysters: Just before serving, arrange chilled and freshly shucked oysters on a platter filled with crushed ice. Pour sauces into small serving bowls and place alongside oysters with lemon wedges. (Sauces can be made ahead and refrigerated in an airtight container up to 1 week.)
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Usman Saddique
[email protected]This is a great recipe for a special occasion. The oysters are elegant and the sauces are all very flavorful. I would highly recommend this recipe.
Sardar Hammad
[email protected]I'm not a huge fan of oysters, but I tried this recipe and I was pleasantly surprised. The mignonette sauce really made a difference. It balanced out the briny flavor of the oysters.
Blac Timo
[email protected]I love how easy this recipe is to make. The hardest part is shucking the oysters, but it's worth it. The mignonette sauce is my favorite, but the other two are also very good.
ARSLAN TUFAIL
[email protected]These oysters were amazing! The sauces were all so flavorful and the oysters were cooked perfectly. I will definitely be making this recipe again.
Teresa Nina
[email protected]I tried this recipe last weekend and it was a hit! The oysters were plump and juicy, and the sauces were all delicious. I especially loved the mignonette sauce. It was the perfect complement to the briny oysters.