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.
CHAMPAGNE MIGNONETTE
The addition of Champagne is not essential, but it is particularly delicious. If you are planning to serve some bubbly with your oysters, save a splash for this sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Place all ingredients in a small bowl, and stir to combine. Cover with plastic wrap, and place in refrigerator. Serve chilled, spooned over oysters.
OYSTERS WITH A CLASSIC MIGNONETTE SAUCE
Steps:
- Stir together the vinegar, shallots and 1/4 teaspoon salt and pepper in a small bowl. Let sit for at least 10 minutes to let the flavors combine. Drizzle the sauce over the oysters.
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.
FRESHLY SHUCKED OYSTERS AND SAUCE MIGNONETTE WITH A TWIST!
A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters.
Provided by French Tart
Categories Sauces
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- For the Mignonette sauce: Combine all the ingredients togther in a jam jar or sealed container - shake thoroughly and allow the flavours to mingle for at least 1 hour before serving.
- Serve (in a little bowl with a small spoon) with freshly shucked oysters.
- Excess sauce can be stored in the fridge for up to 2 weeks.
- How to open the oysters: Hold an oyster firmly with a cloth in one hand.
- and the hinged end towards you. Insert a knife in the area where the two.
- shells meet and prise open with a twisting action. Slide the blade along the inside edge of the shell to sever the muscle holding the shells together. Cut the muscle attachment to lower shell. Turn the oyster meat for best presentation.
- NB: The best way to serve raw oysters is on a platter of crushed ice, or sometimes you see them presented on a bed of seaweed.
- At a dinner party allow 6 oysters per person as a starter.
- A live oyster uses its muscle to hold the shells tightly closed. When an oyster weakens, the shell gapes open and if it will not close when tapped, it should be discarded.
- Oysters will keep for up to one week if stored correctly, deep shell down in a fridge or cool place. Cover with a damp cloth to prevent dehydration. Never store in water.
- Oysters can be frozen for up to 3 months just as other fish products. The shells will open on thawing BUT CONSUME STRAIGHT AWAY.
- Champagne is possibly the best drink to serve with oysters, or Bucks fizz if eating oysters for breakfast.
- Other wines that go well with oysters are light dry and slightly acidic wines like Muscadet.
- As the wine has to compete with the salty, natural flavour of oysters, a fuller bodied wine distracts from both the taste of wine and the oyster.
- In Ireland you will always get served oysters with Guinness, and a very dry cold sherry in Spain.
- Personally I like Sancerre, Vouvray or Chablis with my oysters!
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Eagerly I helped myself to four oysters. I cut into the first one, seeing the green insides, when the smell hit my face like a Mac truck. Trying to put that fork-filled bite into my mouth was a supreme effort. The remainder of my oysters went into my napkin each time I wiped my mouth. Mom never knew. But good Lord…I hated oysters!
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