Shucked Oysters with Three Sauces

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Martha Stewart Test Kitchen
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Martha Stewart Test Kitchen

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Updated on November 12, 2019
Shucked Oysters with Three Sauces
Photo: Thomas Loof
Total Time:
45 mins
Yield:
6 to 8 Serves

This crowd-pleasing approach to serving oysters has a little something for everyone: a classic mignonette, a spicy variation with jalapeno, and a zippy fresh horseradish sauce. Shucking your own oysters at home for the first time? Take a look at our comprehensive guide before you buy.

Ingredients

Fresh Horseradish

  • 3 ounces fresh horseradish, peeled

  • 1 teaspoon sugar

  • 1 teaspoon kosher salt

  • ¼ cup distilled white vinegar

Jalapeno Mignonette

  • 1 cup rice wine vinegar

  • 1 medium Jalapeno, seeded and diced (3 tablespoons)

  • 1 teaspoon sugar

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground pepper

Red Wine Mignonette

  • 1 cup red wine vinegar

  • 1 small shallot, minced (¼ cup)

  • 1 teaspoon sugar

  • 1 teaspoon kosher salt

Oysters

  • 2 to 3 dozen oysters, rinsed, shucked, and chilled

  • Lemon wedges, for serving

Directions

  1. Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine.

  2. Jalapeno Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.

  3. Red Wine Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.

  4. Oysters: Just before serving, arrange chilled and freshly shucked oysters on a platter filled with crushed ice. Pour sauces into small serving bowls and place alongside oysters with lemon wedges. (Sauces can be made ahead and refrigerated in an airtight container up to 1 week.)

Originally appeared: Martha Stewart Living, December 2019
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