Oysters On The Half Shell With Lemon Shallot Vinaigrette Food

MIGNONETTE OR FRENCH SHALLOT VINAIGRETTE

Steps:

• Chop the shallots very finely either by hand or using a mini-food processor.
• Add the red wine vinegar and mix well. Save refrigerated until ready to use or follow the instructions below to make a granita.
• To make a mignonette granita just put in the freezer, let it rest for about 30 minutes, then stir it and put it back. Repeat the process until you have a mix that looks like a cross between crushed ice and fresh snow. Another way to make it is to just let it freeze completely, take it out about 10 minutes before serving and then start scrapping it with a fork.

OYSTERS ON THE HALF SHELL WITH RED WINE VINEGAR SAUCE

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

Steps:

• Place the tip of your oyster knife into the tip of the hinge on the oyster shell, and twist to open. It may take you a few tries to get the technique, but once you do, it is easy.
• Make sure to employ a towel over your hand. Once open, scrape the bottom and top muscles separately to loosen the flesh from the shell. Leave the mussel meat in the bottom shell.
• Add a squeeze of lemon juice and hot sauce if you wish, and slurp down, chewing if you want the full experience.

ROASTED OYSTERS WITH WARM BUTTER MIGNONETTE

Steps:

• Preheat oven to 400°F. Stir shallot, vinegar, and 1 Tbsp. water in a small bowl; set aside. Line a plate with salt (this will help hold the oysters in place without tipping out their juices) and set aside.
• Rinse oysters, then arrange flat side up on a wire rack set inside a rimmed baking sheet. Roast until oysters crack open, 4-6 minutes. (They won't open completely like a cooked clam; the top shell will separate from the bottom with about a 1/4" opening at the rounded end.) Some may open before others-remove from oven as soon as they open. Discard any oysters that don't open after 7 minutes.
• To finish opening oysters: Fold a dish towel several times and hold oyster using towel. Slide a butter knife into opening all the way to the hinge. Turn butter knife perpendicular so top shell pops all the way open. Pull off top shell with your hand, being careful not to tip bottom shell and lose any liquid (this should all happen very easily without much force). Gently slide knife under oyster in bottom shell to release the muscle, then transfer to plate with salt.
• Stir butter into reserved vinegar mixture. Spoon over oysters.

OYSTERS ON THE HALF SHELL WITH MIGNONETTE

Steps:

• Stir together shallot, peppercorns, and vinegar in a small bowl. Arrange oysters over ice. Serve with mignonette and lemon wedges.

OYSTERS ON THE HALF SHELL WITH SPICY VINEGAR

Steps:

• Stir vinegar and salt in medium bowl until salt dissolves. Mix in green onions, shallots, garlic and black pepper. Let stand at room temperature 30 minutes. Season to taste with additional salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.) Stir parsley into vinegar mixture.
• Line platter with crushed ice. Arrange oysters atop ice. Spoon 1 teaspoon vinegar mixture over each oyster. Transfer remaining vinegar mixture to small bowl. Serve oysters with lemon wedges and remaining vinegar mixture.

VINAIGRETTE A HUITRES (VINAIGRETTE FOR OYSTERS ON THE HALF SHELL

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.