Food & Cooking Recipes Appetizers Shucked Oysters with Three Sauces Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: Thomas Loof Total Time: 45 mins Yield: 6 to 8 Serves This crowd-pleasing approach to serving oysters has a little something for everyone: a classic mignonette, a spicy variation with jalapeno, and a zippy fresh horseradish sauce. Shucking your own oysters at home for the first time? Take a look at our comprehensive guide before you buy. Ingredients Fresh Horseradish 3 ounces fresh horseradish, peeled 1 teaspoon sugar 1 teaspoon kosher salt ¼ cup distilled white vinegar Jalapeno Mignonette 1 cup rice wine vinegar 1 medium Jalapeno, seeded and diced (3 tablespoons) 1 teaspoon sugar 1 teaspoon kosher salt ½ teaspoon freshly ground pepper Red Wine Mignonette 1 cup red wine vinegar 1 small shallot, minced (¼ cup) 1 teaspoon sugar 1 teaspoon kosher salt Oysters 2 to 3 dozen oysters, rinsed, shucked, and chilled Lemon wedges, for serving Directions Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine. 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.) Rate it Print