Oysters on the half shell
No Tabasco needed when these sauces join the oysters.
(John Kuntz, The Plain Dealer)
Should you be venturing into a classy dinner at home with raw oysters, consider Shawn M. Cline's fresh-made cocktail sauce and his even less fussy mignonette.
The hardest part might be opening the oysters, but we have a method for that, too, shown below.
Blue Point Oysters on the Half Shell
Makes 3 dozen oysters
3 dozen raw oysters on the half shell
Cocktail Sauce:
2 cups ketchup
1/2 cup horseradish
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
Salt and pepper to taste
Mignonette:
1 cup red wine vinegar
1/2 tablespoon finely diced shallot
1 teaspoon black pepper
1/4 teaspoon ground white pepper
Make cocktail sauce: Combine all sauce ingredients and whisk to incorporate. Season to taste.
Make mignonette: Combine all mignonette ingredients and whisk to incorporate. Season to taste.
Presentation: Set shucked oysters on crushed ice with 2 ounces each of cocktail sauce and mignonette sauce. Garnish with lemon, Tabasco and oyster crackers, if desired.
Pairing: Frog's Leap Sauvignon Blanc.
Source: Adapted from Shawn M. Cline, corporate executive chef, Hospitality Restaurants, Cleveland.