Oysters on the Half Shell with Mignonette, Cocktail Sauce, or Creamy Horseradish

ingredients
all
40 whole Oysters
scrubbed thoroughly
1/2 cup lime juice
1/2 whole jalapeno
brunoised
2 Tbsp minced cilantro
2 Tbsp minced shallot
1 tsp honey
1/2 cup rice vinegar
1 Tbsp granulated sugar
1/4 cup minced cucumber
2 bunches shiso
minced
1/2 cup champagne vinegar
2 Tbsp minced shallot
1/2 tsp cracked black pepper
1/4 cup freshly grated horseradish
1/2 cup lemon juice
1/2 cup ketchup
1/2 tsp Worcestershire sauce
Kosher salt and black pepper to taste
1/4 cup freshly grated horseradish
1/2 lemon juice
1/2 cup crème fraiche
Kosher salt and black pepper to taste
Seaweed for lining for serving platter
cookware
  • Oyster knives
  • Large silver platters
For the Oysters
1
Shuck the oysters and keep on ice.
For the Mignonette
2
Mix all ingredients and let sit for 30 minutes. Stir well before using.
For the Cocktail Sauce
3
Mix the horseradish with the lemon and set aside for 10 minutes. Mix with remaining ingredients and let sauce sit for about 20 minutes before using. Taste and adjust seasoning.
For the Creamy Horseradish
4
Mix the horseradish with the lemon and set aside for 10 minutes. Mix with remaining ingredients and let sauce sit for about 20 minutes before using. Taste and adjust seasoning.
To Serve
5
Line a chilled platter with washed seaweed and arrange oysters on top. Spoon desired sauce on each oyster and enjoy.