Best 4 Oysters On The Half Shell With Mignonette Recipes
Indulge in the exquisite flavors of freshly shucked oysters, served on the half shell and accompanied by a zesty mignonette sauce. This classic pairing highlights the briny sweetness of the oysters while adding a bright and tangy contrast. Whether you prefer a simple mignonette or one enhanced with shallots, herbs, or citrus, this dish is sure to impress. Accompany the oysters with a crisp glass of white wine or champagne for a truly luxurious experience. For a more substantial meal, try the Oysters Rockefeller, where the oysters are baked with a rich and creamy spinach and cheese sauce. Or, for a taste of the Mediterranean, opt for the Oysters Provencal, featuring a savory combination of tomatoes, garlic, and herbs. And for those who enjoy a spicy kick, the Oysters Diablo, prepared with a piquant sauce of chili peppers and tomatoes, is a must-try.
Here are our top 4 tried and tested recipes!
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.
RAW OYSTERS ON THE HALF SHELL
Steps:
- Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Next, 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, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the Cucumber Mignonette on top and serve as part of a raw shellfish bar.
- In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; 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 and clams.
OYSTERS ON THE HALF SHELL WITH ORIENTAL MIGNONETTE
Categories Ginger No-Cook Valentine's Day Low Cal Wheat/Gluten-Free New Year's Eve Oyster Winter Anniversary Bon Appétit
Yield Serves 2
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients in small bowl. Let stand 15 minutes.
- To open oysters: Using towel, hold oyster flat on work surface, flat shell up. Insert tip of oyster knife into hinge and twist to open shell. Slide knife along inside of upper shell to free oyster from shell; discard upper shell. Slide knife under oyster to free from lower shell; leave in shell. Repeat with remaining oysters. Arrange oysters on edge of two plates. Divide sauce between 2 small bowls. Place one bowl in the center of each plate and serve.
OYSTERS ON THE HALF SHELL WITH MIGNONETTE
The word mignonette refers to the coarsely crushed peppercorns in this simple shallot-and-vinegar sauce. It can be made up to 12 hours ahead and stored in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Stir together shallot, peppercorns, and vinegar in a small bowl. Arrange oysters over ice. Serve with mignonette and lemon wedges.
Tips:
- Choose fresh oysters: Look for oysters that are plump and have a briny smell. Avoid any oysters that have a slimy or sour odor.
- Open the oysters carefully: Use an oyster knife to carefully pry open the shells. Be careful not to spill any of the oyster liquor.
- Serve the oysters immediately: Oysters are best enjoyed when they are fresh. Serve them as soon as possible after they are opened.
- Use a variety of toppings: There are many different toppings that you can use to enjoy oysters on the half shell. Some popular options include mignonette sauce, lemon juice, cocktail sauce, and Tabasco sauce.
- Pair the oysters with white wine or Champagne: White wine or Champagne are classic pairings for oysters. The acidity of the wine helps to balance the richness of the oysters.
Conclusion:
Oysters on the half shell are a delicious and elegant appetizer. They are perfect for a special occasion or a casual get-together. With a few simple ingredients and a little bit of practice, you can easily make this dish at home. So next time you're looking for a seafood appetizer, give oysters on the half shell a try.
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