Fresh-Shucked Oysters with Two Mignonettes

Chef Isaac Toups is here to show us how to shuck fresh oysters—don’t worry, it’s easier than you think! Plus, he shares two dynamite mignonette recipes from his cookbook, Chasing the Gator. Ben, however, remains unconvinced that oysters are a scrumptious delicacy.

Find the recipe below, and head on over to P&B’s Food Instagram to see how many oysters Isaac can shuck in 30 seconds! 

Fresh-Shucked Oysters with Two Mignonettes
Serves 4


For the fresh-shucked oysters:
24 Gulf oysters
For the Lemon Dashi Mignonette:
1 cup fresh-squeezed lemon juice, strained to remove pulp and seeds
2 teaspoons granulated sugar
1 teaspoon Hondashi (freeze-dried dashi powder)
1/2 teaspoon freshly ground black pepper
Kosher salt, to taste
For the Sherry Vinegar Mignonette:
1 cup aged sherry vinegar
1/4 cup finely minced shallot
1/2 teaspoon freshly ground black pepper
Kosher salt, to taste

For serving:
Lemon wedges
Hot Sauce
Bottle of vinegar


1. Shuck the oysters: Fill a platter with crushed ice. In your non-dominant hand, covered with a cut-proof glove or kitchen towel, place an oyster, cup-side down. Using an oyster knife with your dominant hand, place the tip of the knife into the hinge of the oyster.

2. Using an up-and-down motion, with pressure on the hinge, pop the oyster open, careful not to puncture the meat. Wipe the blade clean.

3. Shimmy the knife to open the shell while sliding to the front. Scrape the shell with the knife to cut the oyster loose from the top shell and then on the bottom shell. Place bottom shell with meat onto platter.

4. Make the Lemon Dashi Mignonette: In a small bowl, whisk together lemon juice, sugar, Hondashi, salt, and pepper until sugar and salt have dissolved.

5. Make the Sherry Vinegar Mignonette: In a small bowl, whisk together vinegar, shallot, salt, and pepper until salt has dissolved.

6. To serve: Serve oysters with Lemon Dashi Mignonette, Sherry Vinegar Mignonette, lemon, hot sauce, and vinegar.

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