Shucking oysters is a snap once you get the hang of it. AQUA by El Gaucho Executive Chef Wes Hood shows how easy it can be in this video, as well as how to make a quick and classic mignonette to accompany these tasty bivalves.
Quick Classic Mignonette for Oysters:
- 1.75 oz. Minced, Peeled Shallots (about 1 medium sized)
- 1 tsp. Cracked Black Pepper
- 4 fl.oz. Red Wine Vinegar
- ¼ tsp. Kosher Salt
- ¼ tsp. Minced garlic
- ½ tsp. Thinly sliced chives