Oysters On The Half Shell With Fennel Coriander Mignonette Recipes

OYSTERS ON THE HALF SHELL WITH MIGNONETTE

The word mignonette refers to the coarsely crushed peppercorns in this simple shallot-and-vinegar sauce. It can be made up to 12 hours ahead and stored in the refrigerator.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 6

Oysters on the Half Shell with Mignonette image

Steps:

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

Ingredients

1/4 cup minced shallot (from 1 to 2 shallots)
2 teaspoons pink peppercorns, crushed with the side of a knife
1/2 cup Champagne vinegar
24 oysters, scrubbed, shucked, and left on the half shell
Ice (small cubes or crushed), for serving
Lemon wedges, for serving

OYSTERS ON THE HALF SHELL WITH RED WINE VINEGAR SAUCE

Provided by Food Network

Time 45m

Number Of Ingredients 3

Oysters on the Half Shell with Red Wine Vinegar Sauce image

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.

Ingredients

6 shallots, peeled and sliced
3/4 cup red wine vinegar
36 fresh oysters

More about "oysters on the half shell with fennel coriander mignonette recipes"

OYSTERS ON THE HALF SHELL WITH MIGNONETTE SAUCE

Web Jun 3, 2016 Classically oysters are served raw on the half shell with a little mignonette sauce, which refers in French to “black pepper,” but you can also enjoy them without …
From eatingwell.com
Total Time 20 mins
Calories 52 per serving

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.

Oysters On The Half Shell With Fennel Coriander Mignonette Recipes

OYSTERS ON THE HALF SHELL WITH MIGNONETTE

The word mignonette refers to the coarsely crushed peppercorns in this simple shallot-and-vinegar sauce. It can be made up to 12 hours ahead and stored in the refrigerator.

OYSTERS ON THE HALF SHELL WITH RED WINE VINEGAR SAUCE

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