Heinen’s is Kickin’ it with Kenny again this holiday season. Catch us Tuesday Morning December 8th, and tag along as Kenny and Chef Jacki explore some of our favorite semi-homemade recipes and entertaining ideas that are perfect for the holidays. Here you’ll find all the scrumptious recipes and simple entertaining ideas discussed on the show.
- Total time:
- Heinen’s Cocktail Sauce
- 1/4 cup chilled champagne
- 1/4 cup minced shallots
- 1 tbsp. white wine vinegar
- 1/4 tsp. ground pepper
To prepare sauce
Combine champagne, shallots, vinegar and pepper in a glass bowl. Cover and refrigerate for at least 1 hour before serving.
To shuck oysters
Rinse oysters under cold running water. Throw away any that are open and don’t close if you tap them. Place an oyster flat-side up on a work surface.
Grip the oyster with a glove, leaving the narrow hinged end exposed. Place the tip of the knife between the top and bottom shells just adjacent to the hinge. Press inward, twisting and wiggling your knife tip, to release the top shell. Continue wiggling the knife while pressing inward until the shell pops open. Try to keep the oyster level so the salty brine stays inside the deep bottom shell.
Wipe your knife to remove any debris, then pry open the shell by inserting the knife tip in one or two other spots, twisting it to release the shell completely. Continuing to hold the oyster level, run your knife along the inside of the upper shell to cut the muscle that attaches the oyster to the top shell. Run your knife along the inside of the lower shell and gently cut the oyster free. Leave the oyster nestled in the shell.
Transfer the oyster in its bottom shell to a bed of crushed ice. Serve immediately, with mignonette sauce and Heinen’s Cocktail Sauce.