Appetizer: United States – Raw Oysters Served in Half Shells

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 0 min

Additional 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 dozen Eastern oysters, about 2 lb total (907 g total), shucked and served on the half shell
Crushed ice, for serving
1 / 4 cup (60 ml) red wine vinegar
2 tbsp (30 ml) shallots, finely minced
1 tsp (5 ml) freshly cracked black pepper
Lemon wedges, for serving
Hot sauce, to taste (optional)

Show original ingredient measurements

1 dozen Eastern oysters, about 2 lb total (907 g total), shucked and served on the half shell
Crushed ice, for serving
1 / 4 cup (60 ml) red wine vinegar
2 tbsp (30 ml) shallots, finely minced
1 tsp freshly cracked black pepper
Lemon wedges, for serving
Hot sauce, to taste (optional)

Instructions

1. Prepare a platter with crushed ice and arrange the shucked oysters on top to keep them chilled.
2. In a small bowl, mix together the red wine vinegar, minced shallots, and black pepper to create the mignonette sauce. Let it sit for about 10 minutes to meld flavors.
3. Serve the oysters with a spoonful of mignonette sauce over each, and provide lemon wedges and hot sauce on the side for preference. Enjoy immediately.