Oysters With Mignonette Gelee Recipes

Steps:

• Preheat oven to 400°F. Stir shallot, vinegar, and 1 Tbsp. water in a small bowl; set aside. Line a plate with salt (this will help hold the oysters in place without tipping out their juices) and set aside.
• Rinse oysters, then arrange flat side up on a wire rack set inside a rimmed baking sheet. Roast until oysters crack open, 4-6 minutes. (They won't open completely like a cooked clam; the top shell will separate from the bottom with about a 1/4" opening at the rounded end.) Some may open before others-remove from oven as soon as they open. Discard any oysters that don't open after 7 minutes.
• To finish opening oysters: Fold a dish towel several times and hold oyster using towel. Slide a butter knife into opening all the way to the hinge. Turn butter knife perpendicular so top shell pops all the way open. Pull off top shell with your hand, being careful not to tip bottom shell and lose any liquid (this should all happen very easily without much force). Gently slide knife under oyster in bottom shell to release the muscle, then transfer to plate with salt.
• Stir butter into reserved vinegar mixture. Spoon over oysters.

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.

Steps:

• Mix shallot, pepper, and vinegars in a small bowl. Sprinkle gelatin over 1 tablespoon water in another bowl, and let soften, about 5 minutes.
• Heat remaining 3 tablespoons water in a small saucepan until steaming. Stir in gelatin mixture. Pour some of the hot liquid into the bowl that the gelatin was in, swirl around, and pour back into pan. Cook over medium heat, stirring, until gelatin dissolves. Pour through a sieve into vinegar mixture. Refrigerate until set, at least 3 hours (or overnight).
• To serve, spoon about 1/2 teaspoon gelee onto each oyster (amount may differ depending on the size of each oyster), and serve with horseradish and lemon wedges.

Steps:

• In a small mixing bowl, whisk together the orange pieces, orange juice, ginger, rice wine vinegar, cilantro and scallion. Season with salt and pepper. Spoon the mignonette over each of the shucked oysters and serve.

Steps:

• Whisk together mignonette ingredients and spoon over oysters.

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.

Steps:

• In a small bowl, combine peppercorns, fennel seed, vinegars, and salt.
• Shuck oysters just before serving; arrange on bed of crushed ice. Drizzle with mignonette, or serve on the side. Serve immediately.

Steps:

• Stir vinegar, shallot, salt, and tarragon in a small bowl. Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.