Shucked Oysters with Three Sauces
Red Wine Mignonette
Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine.Advertisement
Jalapeno Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
Red Wine Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
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.)