Best 5 Oysters On The Half Shell With Lime Vinaigrette Recipes
Indulge in the exquisite flavors of freshly shucked oysters, elevated by a zesty lime vinaigrette. This classic seafood appetizer, often served on the half shell, offers a symphony of briny, sweet, and tangy sensations. The lime vinaigrette, bursting with the brightness of citrus and the herbaceousness of cilantro, perfectly complements the delicate taste of the oysters. This recipe provides step-by-step instructions for shucking oysters safely and efficiently, ensuring a seamless and enjoyable culinary experience. Additionally, it includes variations such as a creamy horseradish sauce and a mignonette sauce, each adding a unique twist to the classic dish. Whether you prefer the simplicity of the lime vinaigrette or desire the richness of the creamy horseradish or the briny freshness of the mignonette, this recipe has something for every oyster lover.
Here are our top 5 tried and tested recipes!
VINAIGRETTE A HUITRES (VINAIGRETTE FOR OYSTERS ON THE HALF SHELL
Imagine you are on the coast of Normandy. You are sitting at a small table in a small cafe facing the docks. You pick up an oyster, sprinkle it with the shallot sauce and you pop it in your mouth--Heaven! The slightly briny, slightly coppery taste of those wonderful oysters offset perfectly by the sprinkling of vinaigrette.
Provided by Chef Kate
Categories Salad Dressings
Time P3DT5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Mix the ingredients together and place in a glass jar.
- Leave at room temperature for three days.
- Enough vinaigrette for about three dozen oysters.
Nutrition Facts : Calories 57.4, Sodium 13.2, Carbohydrate 3.9, Sugar 1, Protein 0.2
OYSTERS ON THE HALF SHELL WITH LEMON SHALLOT VINAIGRETTE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell.
- Whisk remaining ingredients together in a small bowl. Spoon 1 teaspoon of vinaigrette over each oyster. Serve immediately.
- Recommended beverage: Sancerre (white)
RAW OYSTERS ON THE HALF SHELL WITH CUCUMBER MIGNONETTE
Provided by Tyler Florence
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the Oysters:
- Begin by shucking oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately.
- For the Cucumber Mignonette Sauce:
- In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters.
- For the Cocktail Sauce:
- Mix ingredients in a blender to combine. Cover and refrigerate until ready to use.
OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE
Steps:
- Make mignonnette:
- Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
- Prepare oysters:
- Preheat broiler.
- Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
- Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
- Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.
OYSTERS ON THE HALF SHELL WITH LIME VINAIGRETTE
Steps:
- 1.To make the vinaigrette, heat the olive oil in a small sauté pan over medium heat. Add the shallots, garlic and chili and sauté until the shallots are softened, about 2 minutes. 2.Add the sugar, soy sauce and vinegar and stir until the sugar dissolves. Remove from the heat and stir in the lime juice, cilantro and chives. Let cool to room temperature. 3.Rinse the oysters under cold water then shuck them. 4.Cut the muscle that attaches the oysters to the top of the shell. 5.Spoon the vinaigrette over the top. Sprinkle with sea salt. Arrange the oysters on a bed of ice
Tips:
- Choose the right oysters: Look for oysters that are plump and have tightly closed shells. Avoid any oysters with cracked or broken shells.
- Shuck the oysters carefully: Use a sharp oyster knife to carefully pry open the shells. Be careful not to spill any of the oyster liquor.
- Prepare the lime vinaigrette: Combine the lime juice, olive oil, shallots, cilantro, and salt and pepper to taste in a small bowl. Whisk until well blended.
- Dress the oysters: Place the oysters on a serving platter and spoon the lime vinaigrette over them. Garnish with additional cilantro and lime wedges, if desired.
- Serve immediately: Oysters on the half shell are best enjoyed fresh.
Conclusion:
Oysters on the half shell with lime vinaigrette are a classic seafood appetizer that is both delicious and elegant. With just a few simple ingredients, you can create a dish that will impress your guests. Whether you are serving them at a party or enjoying them as a special treat, these oysters are sure to be a hit.
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