Entree: Netherlands – North Sea Coast – Zeeuwse Oesters (Fresh Zeeland oysters served raw with a classic shallot-mignonette and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 24 Zeeuwse Oesters, approx. 2.5 oz (70 g) each
- 3 tbsp (45 ml) red wine vinegar
- 1 small shallot, finely minced (about 0.53 oz (15 g))
- 1/2 tsp (1 g) freshly cracked black pepper
- 1/2 tsp (3 g) fine sea salt, plus extra for serving
- 1 lemon, cut into wedges
- 8 slices rye or dark bread, toasted (about 8 oz (225 g)) (such as rye bread)
- 4 tbsp (60 g) unsalted butter, softened
- Crushed ice for serving

Show original ingredient measurements

- 24 Zeeuwse Oesters, approx. 2.5 oz (70 g) each
- 3 tbsp (45 ml) red wine vinegar
- 1 small shallot, finely minced (about 15 g)
- 1/2 tsp (1 g) freshly cracked black pepper
- 1/2 tsp (3 g) fine sea salt, plus extra for serving
- 1 lemon, cut into wedges
- 8 slices rye or dark bread, toasted (about 8 oz / 225 g) (such as rye bread)
- 4 tbsp (60 g) unsalted butter, softened
- Crushed ice for serving

Instructions

1. Chill the oysters and prepare a bed of crushed ice on a wide platter or individual plates.
2. Make the mignonette: combine red wine vinegar, minced shallot, cracked black pepper, and sea salt in a small bowl; stir and refrigerate for at least 15 minutes to meld flavors.
3. Shuck the oysters: hold each oyster cup-side down on a towel, insert a shucking knife at the hinge, twist to open, slide the knife under the muscle to free the top shell and then cut the bottom muscle to release the oyster into its cup; keep oyster liquor in the shell.
4. Arrange shucked oysters on the crushed ice, spoon a small amount of mignonette over each oyster (or serve mignonette on the side), add lemon wedges and a small pinch of extra sea salt to taste.
5. Serve immediately with toasted rye and softened butter; instruct diners to squeeze lemon and enjoy oysters raw with mignonette.