Oysters on the Half Shell with Shallot-White Pepper Mignonette

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 teaspoons finely crushed white pepper
  • 1/8 teaspoon salt
  • 1/4 cup dry white wine
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped shallots
  • 8 cups finely crushed ice
  • 1/4 cup kosher salt
  • 2 dozen freshly shucked oysters on the half-shell
Directions

Combine the pepper, salt, wine, olive oil, and shallots in a small bowl and whisk to blend. Set aside.

Put 2 cups of the ice in each of 4 shallow rimmed soup bowls and press down gently to make a level bed. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice. Place 6 oysters in their shells on each bed and spoon an equal amount of the sauce over each. Serve.

Pair with: Marquis de Goulaine Muscadet


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Bar-B-Cued Oysters with Spicy Garlic Butter

    Recipe courtesy of Emeril Lagasse