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Assorted Pacific Oysters On The Half Shell With Mignonette Sauce

  • Yield: 4 servings (6 oysters each)


  • 2 dozen fresh oysters, shucked on the half shell
  • 4 cups finely crushed ice
  • 1/4 cup kosher salt
  • 2 teaspoons finely crushed white pepper
  • 1/8 teaspoon salt
  • 1/4 cup dry red wine
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped shallots


  • Put 1 cup of ice in each of 4 large, shallow, rimmed soup bowls, or small, decorative trays and press down gently to make a level bed. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice. Place 6 oysters in their shells on each bed.
  • In a small bowl, combine the white pepper, salt, wine, olive oil, and shallots, and whisk to blend.
  • Spoon an equal amount of the sauce over each, or place in small decorative ramekins and serve on the side.