Mignonette Dressing

1 eschalot, finely diced
30 ml red wine vinegar
champagne to taste
30 ml mirin
30 ml rice wine vinegar
1/2 tsp black pepper
60 grams sugar
salt

Combine ingredients and refrigerate to infuse flavours. The dressing will serve 30 oysters using approx. 10 ml per oyster. Dressing will last up to 2 weeks refrigerated.

How to Shuck Oysters

Hold oyster by the rounded end with a tea towel, flat-side up. Insert tip of knife into pointed, hinged end of oyster and pry open. Run the knife along the side of the oyster to remove the top shell lid, then run the knife underneath the oyster meat to separate the oyster from the muscle on the base. Turn the oyster over in the shell. Do not wash. Serve shucked oysters with mignonette and lemon wedges.

Live Oyster Care

  • Live oysters will last 10-14 days. They are packed with a hessian liner inside a styrofoam box. Marked as live oysters.
  • Keep your oysters damp, shaded and cool. Upon receiving your live oysters, open the box and place the lid loosely back on top to allow them to breath and some air circulation.
  • Place the oysters in a cool spot, store between 10 and 15 degrees celsius (Do NOT refrigerate as this will kill the oysters).
  • Check the hessian liner each day. If dry, sprinkle a small amount of tap water over the oysters.
  • Discard any oyster that is open before shucking (even slightly). This means the oyster has perished.
  • Fresh is best so shuck your oysters to order. Prior to opening, we suggest you give them a quick wash and place the oysters on ice or in an ice slurry to chill.
  • Opened oysters should be stored at 4 degrees and consumed within 7 days.

Do not freeze oysters. Freezing oysters requires a commercial blast freezer and expert care. Defrosted oysters will become slimy, discoloured and will have a textural change. Please feel free to contact us for fresh oysters.

Copyright: Rockin' Oysters, NSW, Australia