|Shallots, brunoise||1/2 cup|
|Fennel, bulb small diced||1/4 cup|
|Red wine vinegar||1/4 cup|
|White wine vinegar||1/4 cup|
|White sugar||1/2 tsp|
|Old Bay Seasoning||1 tsp|
|Club House Pepper, Black Ground||1/4 tsp|
Chef Insider Tip: Picking Fresh Oysters
Make sure all the oysters are completely closed; if they are beginning to show a gap, they are dying. If you open an oyster and it isn't full of liquor, it has been sitting on the shelf for a while. If you tap two oysters against each other and one of them is dying or already dead, it will make a distinct call or knocking sound. If you pick up a bag of oysters and hear a lot of hollow sounds, a portion of that bag is already past its expiration date.
This recipe was created for Club House for Chefs by: Gary Patterson, Executive Research Chef and Director of Culinary Science, CEC at McCormick.
For the OLD BAY Mignonette Sauce: Combine all ingredients until evenly dispersed