Oysters & mignonette sauce duo

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Oysters & mignonette sauce duo

Main course | Easy | 25 minutes

Preparation time

20 minutes

Cooking Time

5 minutes

Main course

Easy

Total time: 25 minutes

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Directions

Raspberry mignonette

Combine beer and ground pepper.
Shuck oysters, emptying out their water and detaching from shell. Place oysters on a serving plate.
Pour beer mignonette into each oyster (about 10 mL or 2 tsp.) and decorate each with a half-raspberry.

Cheese mignonette

Preheat oven to 200°C (400°F).
In a small saucepan set over medium-low heat, reduce beer to half with garlic clove.
Remove from heat. Add cheese and stir until melted.
Carefully shuck oysters, emptying out their water and detaching from shell.
Spoon some cheese mignonette into each oyster.
Bake until golden, no more than 5 minutes.
Season oysters with pepper and sprinkle with chopped parsley.

Chef’s secret

To easily shuck oysters:

Use a pointy oyster knife, if possible.
Place a tea towel in the palm of your hand and place oyster inside.
Slide the tip of the knife into the tip of the oyster and pry open with blade.
Sever the muscle holding the oyster by sliding the knife tip along the shell. Be careful not to pierce the oyster so it stays nice and juicy.

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