OYSTERS ON THE HALF SHELL WITH WATERMELON GRANITA
Mixed with lemon juice and pepper, the frozen watermelon puree is a delicious riff on a classic mignonette.
Provided by Martha Stewart
Categories Appetizers
Time 3h20m
Yield Makes 1 dozen
Number Of Ingredients 6
Steps:
- Puree watermelon in a blender until smooth. Strain mixture through a fine sieve into a 5-by-9-inch nonreactive loaf pan; discard solids. Stir in lemon juice, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap; freeze until firm, about 3 hours.
- Scrape granita with a fork until fluffy. Freeze again while shucking oysters.
- Shuck oysters, and arrange on a bed of crushed ice. Garnish ice with lemon zest. Top each oyster with 1 to 2 teaspoons granita toward the narrow end of the oyster shell.
Nutrition Facts : Calories 47 g, Cholesterol 22 g, Fat 1 g, Protein 3 g, Sodium 163 g
CLASSIC MIGNONETTE RECIPE
Most recipes for classic mignonette don't give it the respect and attention it deserves. With a sharp knife and a little attention to detail you can raise the bar on this raw bar staple.
Provided by Sasha Marx
Categories Appetizers and Hors d'Oeuvres Condiments and Sauces Quick and Easy Condiment
Number Of Ingredients 3
Steps:
- Using a small, sharp knife, trim shallot ends, leaving root end attached. Cut shallots in half, peel and discard skins. Using your hands, remove the core from each shallot half, leaving layered petals of shallot. Set cores aside for another use.
- Cut shallot petals into pieces that can lie flat on the cutting board, and position them vertically on the board, with root ends farthest from you. Starting with the tip of your knife just below the root end, slice shallot petals into thin strips from pole to pole, leaving them barely attached at root end.
- Rotate shallot petals 90 degrees and cut across the thin strips to make very finely diced pieces. Using bench scraper, transfer minced shallots to small bowl; discard root end scraps. Pour vinegar over shallots, and set bowl aside.
- In a small skillet over medium heat, toast peppercorns until fragrant and warm to the touch, shaking skillet occasionally to ensure that they toast evenly and don't burn, 1 to 2 minutes. Transfer peppercorns to small bowl and let them cool for 1 minute.
- Crack peppercorns into rough halves and quarters. You can use a mortar and pestle; or a large mallet, meat pounder, or the bottom of a skillet or saucepan to crush them (doing this in a rimmed baking sheet, or wrapping the peppercorns in a clean kitchen towel, will help contain them).
- Add cracked peppercorns to bowl with shallots and vinegar, and stir to combine. Cover bowl with plastic wrap, and let sit at room temperature for at least 30 minutes and up to 1 hour to allow flavors to marry. If you are not planning to serve immediately, transfer mignonette to the refrigerator, where it will keep for up to 3 days. Serve with oysters on the half-shell.
Nutrition Facts : Calories 15 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 1 g, Fat 0 g, ServingSize Makes 1/2 cup, UnsaturatedFat 0 g
OYSTERS WITH AN ASIAN MIGNONETTE
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 2 or 3 servings
Number Of Ingredients 9
Steps:
- Place the oysters on a plate covered in coarse salt. In a bowl, combine lime juice, shallots, yellow pepper, cilantro and ginger and mix well. Season with cracked black pepper. Place a tablespoon on each oyster. Garnish each oyster with a dollop of wasabi caviar.
OYSTERS ON THE HALF SHELL WITH FENNEL-CORIANDER MIGNONETTE
Steps:
- In a small bowl, mix fennel, shallots, coriander and vinegar. Spoon on top of oysters. Put one dash of hot pepper sauce on each oyster. Place on plate of ice and fennel sprigs and serve immediately.
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.
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- To prepare sauce: Combine vinegar, shallot and pepper in a glass or stainless-steel bowl. Cover and refrigerate for at least 1 hour before serving.
- To shuck oysters: Before you begin, be sure you have an oyster knife; do not try to shuck oysters with a regular kitchen knife. 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 kitchen towel to help protect your hand (or wear 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. At first, it may seem like you aren’t making progress, but continue with gentle pressure. Continue wiggling the knife while pressing inward until the shell pops open. Try to keep the oyster level so the flavorful “liquor” (briny, salty seawater) stays inside the deep bottom shell.
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- To prepare sauce: Combine vinegar, shallot and pepper in a glass or stainless-steel bowl. Cover and refrigerate for at least 1 hour before serving.
- To shuck oysters: Before you begin, be sure you have an oyster knife; do not try to shuck oysters with a regular kitchen knife. 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 kitchen towel to help protect your hand (or wear a glove), leaving the narrow hinged end exposed.
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- To make the Mignonette Sauce, in a small bowl, combine the shallots, vinegar, and pepper. Let stand at room temperature for 2 hours to marry the flavors. Just before serving, pour in the champagne.
- To clean the live oysters, using a stiff brush, thoroughly scrub the shells under cold running water. Drain the shells, upright with the flat shell on top, on paper towels.
- It is best to open the oysters right before they are going to be eaten, but they can be opened up to 30 minutes before serving.
- To serve, arrange each of the oysters on a half shell on a serving plate. Serve with Mignonette Sauce. Makes 8 servings.
EASY SAUCES FOR FRESH OYSTERS - THE SPRUCE EATS
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- Cocktail Sauce. Cocktail sauce is probably the most traditional topping. Plenty of oyster lovers claim cocktail sauce overpowers the delicate flavor of oysters.
- Lemon Juice. It is beyond simple, but a spritz of fresh lemon juice brings out the crave-worthy briny flavor that makes oysters such a hit with those who love them.
- Mignonette Sauce. It may sound fancy, but the mignonette sauce is easy to make. Combine a finely minced shallot with about 1/4 cup champagne vinegar and add salt and plenty of freshly ground black pepper to taste.
- Pesto. The bright flavor of fresh basil that defines pesto, along with the richness from pine nuts, a sharp bite of garlic, and acid kick of lemon juice is a surprisingly lovely match with raw oysters.
- Serrano Chile Lime Sauce. For those looking for a little kick and a little something different, try this spicy twist on the traditional mignonette sauce.
- Spicy Mignonette Sauce. For adventurous eaters, combine the classic mignonette sauce and nuoc cham, the spicy Vietnamese sauce, together in this recipe.
- Tabasco Sauce. The vinegary, spicy tang of Tabasco, or similar vinegar-based chile sauces, meshes well with the underlying mineral-y sweetness that makes oysters so irresistible.
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