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Assorted East Coast Oysters with Mignonette inspired by Locke-Ober
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Inspired by Locke-Ober

Assorted East Coast Oysters with Mignonette

Appetizer Dairy-Free
This elegant appetizer showcases fresh East Coast oysters presented on the half shell with traditional accompaniments. The preparation emphasizes the clean, briny flavor of the oysters, enhanced by a classic mignonette sauce that adds a perfect accent of acidity and subtle flavor without overwhelming the delicate seafood.
Prep Time 30 mins
Cook Time 0 mins
Inactive Time 20 mins
Total Time 50 mins
Servings 4

Ingredients

  • 24 whole Fresh East Coast oysters (Mix of varieties like Wellfleet, Blue Point, and Duxbury)
  • 2 tbsp Shallots (Very finely minced)
  • 1/4 cup Champagne vinegar
  • 1/4 tsp Freshly ground black pepper
  • 2 whole Fresh lemon (Cut into wedges)
  • 1 to taste Tabasco sauce (For serving)
  • 2 tbsp Fresh horseradish (Finely grated)
  • 1 tbsp Fresh chives (Finely minced, for garnish)
  • 4 cups Crushed ice (For serving)

Tools You'll Need

  • Oyster knife
  • Heavy kitchen towel
  • Large serving platter
  • Small serving bowls
  • Microplane or fine grater for horseradish

Chef's Tip

When shucking oysters, wrap the oyster in a kitchen towel with just the hinge exposed to protect your hand, then use a proper oyster knife for safety. Insert the knife at the hinge, twist to pop it open, then carefully run the knife along the top shell to sever the muscle.

Instructions

  1. Prepare mignonette sauce: Combine minced shallots, Champagne vinegar, and black pepper in a small bowl. Let stand at room temperature for at least 20 minutes for flavors to develop.
  2. Prepare fresh horseradish: Peel and finely grate fresh horseradish root. Place in a small serving bowl.
  3. Prepare serving platter: Fill a large serving platter or shallow bowl with crushed ice, creating a bed to nestle the oysters.
  4. Shuck oysters: Working with one oyster at a time, wrap the oyster in a kitchen towel, leaving the hinge exposed. Insert an oyster knife at the hinge and twist to open.
  5. Run the knife along the top shell to cut the adductor muscle, then remove the top shell.
  6. Carefully slide the knife under the oyster to detach it from the bottom shell, being careful to preserve the oyster liquor (natural juices).
  7. Check for any shell fragments and remove if present.
  8. Arrange the opened oysters on the bed of crushed ice, nestling them so they remain level and don't spill their liquor.
  9. Cut lemons into wedges and arrange around the platter.

Plating

Arrange shucked oysters on a bed of crushed ice, grouping them by variety if using multiple types. Place small bowls of mignonette sauce, freshly grated horseradish, and lemon wedges around the platter. Garnish the platter with chives scattered over the ice. Provide a small bottle of Tabasco on the side for guests who prefer heat.

Storage & Reheating

Fresh oysters should be consumed the same day they are shucked. The mignonette sauce can be prepared up to 2 days ahead and stored in the refrigerator. Once shucked, oysters cannot be stored and should be consumed immediately.

About This Recipe

Fresh oysters were a hallmark of Locke-Ober's raw bar, showcasing the finest seafood from New England's coastal waters. This presentation honors the restaurant's dedication to letting premium ingredients shine with minimal intervention. The classic mignonette sauce and traditional accompaniments reflect the old-world European influence that defined Locke-Ober's approach to fine dining, offering diners a pure taste of the ocean accented with perfect complementary flavors.

How did it turn out?

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