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.
Ingredients
Fresh Horseradish
Jalapeno Mignonette
Red Wine Mignonette
Oysters
Directions
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Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine.
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Jalapeno Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
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Red Wine Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
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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.)
