Oysters On The Half Shell With Oriental Mignonette Recipes
OYSTERS ON THE HALF SHELL WITH ORIENTAL MIGNONETTE
Categories Ginger No-Cook Valentine's Day Low Cal Wheat/Gluten-Free New Year's Eve Oyster Winter Anniversary Bon Appétit
Yield Serves 2
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients in small bowl. Let stand 15 minutes.
- To open oysters: Using towel, hold oyster flat on work surface, flat shell up. Insert tip of oyster knife into hinge and twist to open shell. Slide knife along inside of upper shell to free oyster from shell; discard upper shell. Slide knife under oyster to free from lower shell; leave in shell. Repeat with remaining oysters. Arrange oysters on edge of two plates. Divide sauce between 2 small bowls. Place one bowl in the center of each plate and serve.
OYSTERS WITH AN ASIAN MIGNONETTE
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 2 or 3 servings
Number Of Ingredients 9
Steps:
- Place the oysters on a plate covered in coarse salt. In a bowl, combine lime juice, shallots, yellow pepper, cilantro and ginger and mix well. Season with cracked black pepper. Place a tablespoon on each oyster. Garnish each oyster with a dollop of wasabi caviar.
OYSTERS ON THE HALF SHELL WITH FENNEL-CORIANDER MIGNONETTE
Steps:
- In a small bowl, mix fennel, shallots, coriander and vinegar. Spoon on top of oysters. Put one dash of hot pepper sauce on each oyster. Place on plate of ice and fennel sprigs and serve immediately.
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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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