RAW OYSTERS WITH MIGNONETTE SAUCE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h12m
Yield 24 oysters
Number Of Ingredients 7
Steps:
- In saucepan over medium heat, add white wine and shallots, and reduce for 5 to 8 minutes, to half of the original volume. Add the sherry, parsley and lemon juice, cook for additional 3 to 4 minutes. Remove from heat and stir in the anchovies, allow to cool for 20 minutes, then stir again before topping the oysters. Arrange on a serving platter and serve immediately.
MIGNONETTE SAUCE FOR OYSTERS
Provided by Moira Hodgson
Categories condiments, sauces and gravies, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 3
Steps:
- Thinly slice shallots. Crush the peppercorns by wrapping in a towel and hitting them with a hammer.
- Combine the shallots, peppercorns and vinegar in a small bowl. Mix thoroughly.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 5 grams
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!
OYSTERS WITH MIGNONETTE SAUCE
Make and share this Oysters With Mignonette Sauce recipe from Food.com.
Provided by Cucina Casalingo
Categories < 15 Mins
Time 5m
Yield 36 oysters
Number Of Ingredients 5
Steps:
- Place wine and vinegar in saucepan and reduce to one-half.
- Turn off the flame and stir in the shallot, white pepper and salt as needed (remember: oysters tend to be salty).
- Set aside to steep.
- As you shuck your oysters, collect their juices and add to the mignonette sauce.
- Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled, raw oyster on the half shell.
Nutrition Facts : Calories 3.1, Sodium 0.2, Carbohydrate 0.2
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.
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