Sometimes the simplest recipes are intimidating to prepare and serve - but no more! Follow this recipe for oysters on the half shell to serve up some delicious wonders of the ocean with mignonette sauce like a real pro!
Ingredients
Mignonette
2tablespoonsred wine vinegar
2tablespoonsunseasoned rice vinegar
1tablespoonfinely minced shallot
1pinchEACH: sugar, salt, and pepper
Oysters on the Half Shell
12oysters
Crushed ice, enough to fill a serving tray
Grated horseradish, to serve
Lemon slices , to serve
Instructions
Make the mignonette by mixing the ingredients together in a small bowl.
Prep your serving plate by filling it with crushed ice. Place the mignonette in a bowl in the center and the horseradish in a second bowl.
Crushed ice, Grated horseradish
Hold an oyster, flat-side up, with a kitchen towel. Make sure to leave the end (hinged side) exposed. Place the tip of the oyster shucker between the two shells right where they hinge together. Press inward with firm pressure, wiggling your shucker a little, until it pops open. Keep the oyster level so that the liquid stays inside.
12 oysters
Clean your oyster shucker and then use it to open the shell by inserting it into the oyster shell and twisting it gently. You may need to do this at a few spots. Once the shell has been released, run the knife along the inner upper shell to release the muscle that attaches there. Remove the top shell completely and then run your shucker under the oyster to detach it from the shell.
Place the oyster on top of the ice with the narrow end facing inward. Repeat until all the oysters are shucked then add a few lemon slices to the platter. Serve immediately.