Oyster Platter
Calculate about 6 oysters per person as an appetizer. If serving oysters as a main course, plan on 1 dozen per person. If your guests are oyster connoisseurs, you can go up to 15 per person. Serve the oysters with lemon wedges, spicy sauces and mignonettes.
Ingredients
- Crushed ice or clean snow
- 36 oysters, scrubbed clean
- 1 lemon, cut into thin wedges
- Herb and Chili Sauce
- Spicy Cocktail Sauce
- Vodka, Orange and Fennel Mignonette
- Raspberry Mignonette
Instructions
- Spread ice or snow out on a serving platter.
- Shuck the oysters and detach the meat from the shell. Place the oysters over the ice.
- Serve the oysters with the lemon wedges and your choice of sauces or mignonettes, if desired.
Calculate about 6 oysters per person as an appetizer. If serving oysters as a main course, plan on 1 dozen per person. If your guests are oyster connoisseurs, you can go up to 15 per person. Serve the oysters with lemon wedges, spicy sauces and mignonettes.