Oysters on the Half Shell Recipe
User Reviews
5
-
Prep Time
20 mins
-
Total Time
20 mins
-
Servings
4 people
-
Calories
8 kcal
-
Course
Appetizer
-
Cuisine
North American
Oysters on the Half Shell Recipe
Description
Oysters on the Half Shell are served fresh and chilled, typically arranged on crushed ice to keep them cold. They are partnered with a traditional mignonette sauce comprising red wine vinegar, rice vinegar, finely minced shallots, and a pinch of salt, pepper, and sugar to balance acidity.
The method involves carefully shucking oysters to retain their natural juices. The oysters remain in the bottom shell after removing the top shell and detaching the muscle, ensuring an intact presentation and maintenance of texture and flavor. The mignonette and freshly grated horseradish add bright acidity and a spicy kick, while lemon slices offer an optional citrus garnish.
This is a straightforward, elegant way to serve oysters that allows their natural ocean taste to shine. It's well-suited for appetizer or seafood platters and is commonly served chilled and fresh due to the delicate nature of raw shellfish.
Ingredients
Mignonette
- 2 tablespoons red wine vinegar
- 2 tablespoons rice vinegar unseasoned
- 1 tablespoon shallot finely minced
- 1 pinch sugar
- 1 pinch salt
- 1 pinch black pepper
Oysters on the Half Shell
- 12 oysters
- ice enough to fill a serving tray, crushed
- horseradish to serve, grated
- lemon to serve, slices
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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 8 kcal
% Daily Value*
| Serving | 1 = 3 oysters | |
| Calories | 8kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 0.3g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 2mg | 1% |
| Sodium | 14mg | 1% |
| Potassium | 18mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.5g | 1% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
