Red Meat Allergy Friendly Raw Oysters on the Half Shell
Total time50 min
Prep time20 min
Cook time0 min
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Learn more →Ingredients
4 servings
For the oysters
- 12 fresh oysters, scrubbed clean under cold running water
- 4 cups crushed ice
For the mignonette
- ¼ cup red wine vinegar
- 2 tbsp shallot, very finely minced
- ½ tsp coarsely ground black pepper
- ¼ tsp salt
For the cocktail sauce
- ½ cup ketchup
- 2 tbsp prepared horseradish
- 1 tbsp fresh lemon juice
- 1 tsp worcestershire sauce
- ¼ tsp hot sauce (optional)
For serving
- 1 lemon, cut into wedges
Instructions
- 1
Make the mignonette: stir together the red wine vinegar, minced shallot, coarsely ground black pepper, and salt in a small bowl until the salt dissolves. Refrigerate for at least 30 minutes so the shallot softens and the flavors meld.
- 2
Make the cocktail sauce: stir together the ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce (if using) in a small bowl until smooth. Refrigerate until ready to serve.
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