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Do you like love oysters? For most people, it’s love at first sight. The beginning of a whole new year is a very good time to host a small oyster gathering! Today I’m sharing how to host a small oyster buffet party and also sharing my favorite recipe for mignonette – a delicious accompaniment for your oyster bar.
Reminiscent of enjoying a bottle of the best French champagne in a Parisian cafe and a platter or two of decadent oysters, this is a sophisticated way to entertain. Bring joy to your palette and home, and set up an easy, beautiful oyster buffet.
With their delicate texture and the briny taste of the sea. oysters are still a luxury. And to think that when they first became “a thing” to eat here in the Americas, they were considered food for the poor.
Not anymore! After they all but disappeared and were carefully coaxed back into our waters, oysters are now considered a delicacy. Serving them up with style is also part of the fun!
1. PRE-SHUCKED OR NOT?
Before you plan anything else decide about how you will serve your oysters. If you have lots of space, set up a shucking station. Somewhat messy, it can be part of the whole experience that your guests might enjoy.
I prefer to “pre-shuck” and serve the actual oysters in their shell on platters lined with rock salt. I store shucked oysters on sheet trays in the refrigerator to keep them cold. Lining the serving pieces with rock salt instead of ice cuts down on the melted ice problem. Be sure to provide discard bowls for the shells.
2. PLAN YOUR PRESENTATION.
For this buffet, I started by layering an antique white linen French runner on a narrow table. I love winter white, and went for a pristine almost all white table setting.
The folded antique French linen napkins are folded in half, and at the ready on one side of the table. Little oyster forks are resting on art deco silver knife rests. A stack of antique white oyster plates with a well in the center for the sauce {my favorite recipe is below!} make self serving the oysters easy.
Aside from collecting antique oyster plates, many oyster lovers avidly collect the antique sterling silver serving pieces for oysters, like this French vermeil gold plated sterling silver spoon which was intended for strawberries but works wonderfully well for oysters.
3. GARNISH.
Most oyster aficionados prefer to eat their oysters “naked.” But some traditional accompaniments are usually appreciated.
Classic accompaniments include cocktail sauce, horseradish, and also mignonette. Serving a fresh baked baguette and real unsalted butter adds to the enjoyment. I am sharing my recipe for a classic French mignonette below. {Classic mignonette is a combination of red wine vinegar, shallots, and freshly cracked black pepper.}
Try a platter of oysters with mignonette, a fresh loaf of bread and champagne! ENJOY!
Follow these easy steps, buy the best oysters, and host an oyster buffet party! Learn more about how to eat oysters here >
HONEYCRISP APPLE MIGNONETTE
INGREDIENTS:
¼ cup good quality Champagne Vinegar
1 tablespoon Shallots, finely diced
½ teaspoon Sea Salt
½ teaspoon fresh ground Black Pepper
¼ teaspoon Sugar
1 tablespoon fresh Tarragon leaves, chopped very fine
1-2 tablespoon Honeycrisp apple, finely chopped
DIRECTIONS:
1.Add all ingredients to a bowl, and wisk together. Refrigerate for 2-3 hours.
2. Place rock salt {or shaved ice} on serving platter just before you shuck the oysters.
3. Shuck oysters, reserving the liquid in each shell, place on platter.
4. Serve the Mignonette in a small bowl with a fork. {you want to add just mostly the chopped seasoned apple and onions, the liquid not as much.}
ARE YOU AN OYSTER LOVER? OR DO YOU COLLECT OYSTER RELATED ANTIQUES?
So beautiful and yes… we love Oysters!
Nancy, they are the food of love, I’m told! Happy Monday friend. xo
We aren’t Oyster fans. You sure made this look pretty.
Enjoy your Monday
Cindy
Cindy, truth be told I’m really the only one here who is more of a fan of the plates, the silver and other accessories than the actual eating!
I’m salivating . And your photography and setting is beautiful. I too enjoy oysters anyway they are prepared but had a bad experience in Hobart Tasmania with raw oysters so I have to avoid raw oysters much to my chagrin. The white oyster plates you used are causing me to want them. Valentine Day is coming up and this sounds like something my husband would enjoy.
Oh, Alice, I’m so sorry. I know, once you have a bad experience with something, or a restaurant, it kind of ruins it for the rest of time. : ( Oyster plates are beautiful on a wall too! 😉
I do like oysters but prefer them cooked. Oyster stew, oysters a la Ferro, oysters Rockefeller, grilled oysters, my late mother-in-laws oyster pudding; just writing about them makes me want one of each!
Mary, I’ve never heard of oyster pudding before! I am sure that it is a family favorite.
I never acquired a taste for Oysters; however, it is said that my sister makes the best Oyster stew!…..Gorgeous oyster plates and oyster related pretties! Have a beautiful week Lidy!
I do love oysters and your plates are beautiful and your oyster information is a perfect tutorial. We have informal oyster roasts in the Fall in the South, outside with a open fire and lots of cold beer, wine and other appetizers…. lots of fun and you can go through several bushels in no time depending on how many people attend. ? As a child growing up in SC, the Rotary club would sponsor a oyster roast to thank all of the teachers in the county public schools…. it was held at the county fairgrounds. So much fun and my first oyster experience.
Thank you!
Theresa
Theresa, that all sounds so wonderful!! From the Rotary Club event to sitting around the open fire, magical!
Lidy, love this post and I thank you for the recipe. Hubby is a great fan of raw oysters. I do love them fried and steamed in the shells. On the coast, they lay them on the grill and cover them with a wet towel. Steam just until the shell pops open. They are delish!
Sandra, I’m going to try that on the grill later in the year. We’ve never done that, hoping everyone loves them that way!
Dear Lidy,
Love oysters,especially the Zeeuwse platte paired with a glass of bubbly of course.
Gorgeous oyster related antiques you’ve got.