Best 4 Oysters On The Half Shell With Vinegar Sauce Recipes
Oysters on the half shell, a classic seafood appetizer, are a true delicacy that offers a taste of the sea in every bite. These plump and briny morsels are served raw, on the half shell, and accompanied by a variety of dipping sauces, the most popular being a mignonette sauce, a tangy and refreshing combination of vinegar, shallots, and pepper. Other popular accompaniments include lemon wedges, cocktail sauce, and Tabasco sauce. This article features three distinct recipes for mignonette sauce, each offering a unique twist on this classic condiment. From a traditional recipe that highlights the natural brininess of the oysters to a spicy version that packs a punch, and a sweet and tangy variation that adds a touch of fruitiness, these sauces are sure to elevate your oyster-eating experience. Whether you prefer a simple and straightforward mignonette or one with a more complex flavor profile, this article has a recipe to suit your taste. So, gather your freshest oysters, choose your favorite mignonette sauce, and indulge in the delightful briny goodness of oysters on the half shell.
Here are our top 4 tried and tested recipes!
OYSTERS ON THE HALF SHELL WITH VINEGAR SAUCE
Though excellent with cold raw oysters, this lively sauce can also be drizzled onto crab cakes, or added to crab dip or oyster stew for a little extra zip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Yield Makes 2 cups sauce
Number Of Ingredients 7
Steps:
- Cut a 1-inch slit in side of pepper. Place in a small saucepan with carrots, onion, vinegar, sugar, and allspice. Bring to a boil, then remove from heat. Let cool completely, about 1 hour.
- Divide solids equally among a few bottles; fill with vinegar mixture. Refrigerate up to 6 months. To serve, spoon vinegar mixture into oysters, or serve alongside.
OYSTERS ON THE HALF SHELL WITH RED WINE VINEGAR SAUCE
Provided by Food Network
Time 45m
Number Of Ingredients 3
Steps:
- In a blender puree shallots with the red wine vinegar until smooth. Set aside. Shuck oysters. Shucked oysters may be kept, covered with a wet towel, in the refrigerator up to an hour. Spoon about 1 teaspoon of sauce over each oyster to cover with a thin layer. Serve immediately.
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 ASIAN DIPPING SAUCE
Provided by Florence Fabricant
Categories easy, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the ginger, scallions, soy sauce and vinegar in a dish. Allow to marinate one hour.
- Open the oysters or have a fish market open them and arrange them on the half shell.
- Serve with dipping sauce.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 379 milligrams, Sugar 0 grams
Tips:
- Choose fresh oysters: Look for oysters that are plump and have a briny smell. Avoid any oysters that have a slimy or off smell.
- Shuck the oysters carefully: Use a sharp knife to pry open the oyster shells. Be careful not to spill any of the oyster liquor.
- Serve the oysters on ice: This will help to keep them cold and fresh.
- Add a variety of toppings: There are many different toppings that you can add to oysters on the half shell, such as lemon juice, cocktail sauce, mignonette sauce, and hot sauce.
- Enjoy the oysters immediately: Oysters are best enjoyed when they are fresh.
Conclusion:
Oysters on the half shell are a delicious and easy appetizer that is perfect for any occasion. With a few simple ingredients, you can create a dish that is both elegant and affordable. So next time you're looking for a special appetizer, give oysters on the half shell a try. You won't be disappointed!
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