Recipe courtesy of Irene Matys
PEI Raw Oysters shucked with their juices
shallot roughly chopped
jalapeño roughly chopped, remove seeds for a less spicy sauce
garlic cloves roughly chopped
cup up roughly chopped cilantro
cup roughly chopped flat-leaf parsley
tbsp fresh oregano
cup extra-virgin olive oil
cup red wine vinegar
tsp sea salt
cup champagne vinegar
shallot finely minced
fresh ground pepper
For chimichurri, Add shallot, jalapeño, garlic, cilantro, parsley, oregano and 1 tsp salt in a blender or food processor. Pulse a few times until finely chopped. Place in bowl, add olive oil, red wine vinegar and mix well.
For cocktail sauce, mix all ingredients in a bowl and serve chilled.
For mignonette sauce, mix all ingredients in a bowl.
Serve sauces in labeled jars. Add sliced mini cucumber rounds, fresh grated horseradish, seaweed salad and lemon wedges as garnish with raw oysters on ice.
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