Try this mignonette sauce to go with your Achill Oysters:
Whisk the vinegar and the wine together. Heat in a saucepan and bring to the bowl as you whisk. Reduce for about 5 minutes. When you’re left with 175ml stir in the shallots, peppercorns and salt.
Use a bed of rock salt on your platter as you prepare the dish. This helps when you are arranging the oyster on the platter.
I hope these tips help you the next time you go for a naked oyster
Our oysters can be cooked or enjoyed in their natural state. When you are enjoying your oyster raw there are some things to do in order to enjoy them best.
Oysters taste best when they are chilled. Try and give your oysters 2 hours in the fridge before you deliver them to the table. Not just is it good for the palette, it’s also good for your health. Oysters are alive and if they get too hot they get ill and if they get ill they die. You do not want to eat a dead oyster! So keep them chilled between 2 and 6 degrees Celsius. If the weather or ambient temperature is really high where you are presenting them it might be an idea to use crushed ice as a bed. This can also apply if you are leaving them out for an extended period of time.
When opening an oyster always use a heavy glove in the holding hand. Try and open them on a firm hard surface; using a tea towel to stop them slipping around. The best way to safeguard your hands is by using someone else’s! Try and ask your friendly oyster man to help you out.
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