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.
HOG ISLAND BBQ OYSTERS
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine everything but the oysters in a saucepan. Let sauce ingredients simmer over low heat for about 15 minutes.
- Place each oyster back in its shell. Spoon about 1 tablespoon of sauce onto each oyster and place in a covered BBQ kettle to cook for 5 minutes. Serve immediately.
OYSTERS WITH GINGER MIGNONETTE
Steps:
- Whisk together mignonette ingredients and spoon over oysters.
HOG ISLAND OYSTERS WITH GINGER MIGNONETTE, CUCUMBER, AND WASABI TOBIKO
Steps:
- For the mignonette: In a small bowl, whisk together the vinegar, shallot, ginger, sugar, and soy sauce until the sugar dissolves. Cover and refrigerate for at least 2 hours.
- Shuck the oysters and place them, on the half shell, on crushed ice. Top each oyster with about 1 teaspoon of the diced cucumber. Whisk the mignonette, then spoon about 1/2 teaspoon over each oyster. Top with a small spoonful of tobiko and serve immediately.
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