Oysters à la Bordelaise

When you have fresh oysters served with a tangy shallot vinegar mignonette sauce then you will have had Oysters à la Bordelaise.

Preparation and Cooking Times

• Preparation time: 20 minutes
• Cooking time: 15 minutes
• Total time: 35 minutes

Equipment

• Oyster knife
• Shucking glove or kitchen towel
• Medium saucepan
• Small skillet
• Fine mesh strainer
• Knife and cutting board
• Measuring cups and spoons
• Mixing bowl

Ingredients

• 12 fresh oysters
• 2 shallots, finely chopped
• 1/2 cup dry white wine (preferably Bordeaux)
• 1/4 cup white wine vinegar
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• Lemon wedges (for garnish)

Preparation

1. Prepare the oysters
   • Carefully shuck the oysters using an oyster knife and a shucking glove or kitchen towel to protect your hand.
   • Discard the top shell and loosen the oyster meat from the bottom shell. Keep the oysters in their bottom shells and set aside.
2. Prepare the shallot vinegar sauce (mignonette)
   • In a small skillet, heat the olive oil over medium heat.
   • Add the finely chopped shallots and sauté until soft and translucent, about 2-3 minutes.
   • Add the white wine and white wine vinegar. Bring to a simmer and let it cook until the liquid is reduced by half, about 5-7 minutes.
   • Season with salt and freshly ground black pepper to taste. Remove from heat and let it cool slightly.
3. Cook the oysters:
   • Preheat the broiler in your oven.
   • Arrange the shucked oysters on a baking sheet.
   • Spoon a small amount of the shallot vinegar sauce over each oyster.
   • Place a small piece of butter on top of each oyster.
   • Broil the oysters for 3-4 minutes, or until the butter is melted and the oysters are just cooked through.
4. Serve:
   • Remove the oysters from the oven and transfer them to a serving platter.
   • Sprinkle the fresh parsley over the oysters.
   • Serve immediately with lemon wedges on the side.

Notes

• When shucking oysters, be very careful to avoid injury. If you’re not comfortable shucking oysters yourself, you can ask your fishmonger to do it for you.
• The mignonette sauce can be made ahead of time and stored in the refrigerator until ready to use.
• For an extra touch of flavor, you can add a splash of Tabasco sauce to the mignonette before broiling the oysters.