OYSTERS ON THE HALF SHELL WITH VINEGAR SAUCE
Though excellent with cold raw oysters, this lively sauce can also be drizzled onto crab cakes, or added to crab dip or oyster stew for a little extra zip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Yield Makes 2 cups sauce
Number Of Ingredients 7
Steps:
- Cut a 1-inch slit in side of pepper. Place in a small saucepan with carrots, onion, vinegar, sugar, and allspice. Bring to a boil, then remove from heat. Let cool completely, about 1 hour.
- Divide solids equally among a few bottles; fill with vinegar mixture. Refrigerate up to 6 months. To serve, spoon vinegar mixture into oysters, or serve alongside.
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 WITH RED WINE VINEGAR SAUCE
Provided by Food Network
Time 45m
Number Of Ingredients 3
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.
OYSTERS ON THE HALF SHELL WITH ASIAN DIPPING SAUCE
Provided by Florence Fabricant
Categories easy, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the ginger, scallions, soy sauce and vinegar in a dish. Allow to marinate one hour.
- Open the oysters or have a fish market open them and arrange them on the half shell.
- Serve with dipping sauce.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 379 milligrams, Sugar 0 grams
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
Steps:
- Stir together shallot, peppercorns, and vinegar in a small bowl. Arrange oysters over ice. Serve with mignonette and lemon wedges.
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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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