Oysters on the Half Shell with Spicy Vinegar
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 1 1/2 cups apple cider vinegar
- 1/2 cup very thinly sliced green onions
- 1/3 cup finely chopped shallots
- 2 teaspoons coarsely ground black pepper
- 1/4 cup finely chopped fresh parsley
- 36 fresh oysters, on the half shell
Stir vinegar and salt in medium bowl until salt dissolves. Mix in green onions, shallots, garlic and black pepper. Let stand at room temperature 30 minutes. Season to taste with additional salt, if desired. DO AHEAD Can be prepared 2 days ahead. Cover and refrigerate. Stir parsley into vinegar mixture.
Line platter with crushed ice. Arrange oysters atop ice. Spoon 1 teaspoon vinegar mixture over each oyster. Transfer remaining vinegar mixture to small bowl. Serve oysters with lemon wedges and remaining vinegar mixture.
Oysters with Spicy Tomato Granité
Inspired by the recipe for a classic Bloody Mary, the tomato-based ice is a bold garnish for fresh oysters.
- 6 ripe medium plum tomatoes, halved
- 1 shallot, coarsely chopped
- 3 cloves of garlic, coarsely chopped
- Extra virgin olive oil as needed
- Kosher salt and freshly ground pepper to taste
- 1/2 cup fresh grated horseradish
- 1/4 cup sherry vinegar
- 1/4 cup vodka
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- Tabasco to taste
- 2 dozen oysters on the half shell
- Crème fraîche for garnish
Preheat oven to 300°F. Spray a large rimmed baking sheet with nonstick spray.
Arrange the tomato halves cut side up on the prepared sheet. Sprinkle with the shallots and garlic and season with salt and pepper. Generously drizzle with the extra virgin olive oil. Roast until slightly tender and caramelized, about 1 1/2 hours. Let cool completely, about 30 minutes.
Place the roasted tomatoes, horseradish, sherry vinegar, vodka, lemon juice, Worcestershire sauce, and Tabasco in a blender and blend until smooth. (You may need to add a little water to get a smooth consistency.) Taste and adjust the seasoning to your liking.
Pour the purée into a 2-inch-deep pan. Chill in the freezer for 2 hours, scraping the mixture with a fork to break up the ice every 30 minutes. Store in an airtight container in the freezer until ready to use.
To serve, place about a 1/2 teaspoon of granité on top of each raw oyster and garnish with a small dollop of crème fraîche.
29 Quick toppings for oysters
The classic shallot and red wine mignonette.
It’s an old one but a good one. Classic recipes like this piquant vinaigrette topping will always stand the test of time simply because they work and taste great.
Making it is dead easy too but you’ve gotta do it ahead of time, and let it marinade so the flavours mingle, ideally a couple of hours before you shuck your oysters.
All you have to do is dice up half a cup (2.5oz) of shallots and stir them into a quarter cup (4 tablespoons) of red wine vinegar. Then just leave the topping to infuse before you spoon it over your shucked oysters.
I like to eat as is, though you could sweeten it with a little sugar or add a few crushed black peppercorns to cut through the sharp vinegar.
You can use the exact same formula to make any version of this mignonette you like. Just be careful with any vinegar or acid you add to your oyster topping, too much will kill that briny fresh ocean flavour.
Here are some fresh oyster dressing ideas to get your creative juices flowing.
- Herbs like dill and coriander are a great addition to an oyster mignonette topping.
- Some of the more fragrant herbs like sorrel and lovage add an earthy kick.
- Lemons and limes are good but other citrus fruits like blood oranges and grapefruit not only taste great but look cool too.
- Apple and cider vinegar.
- Roasted beets and balsamic.
- Pomegranate…recipe below.
- Cucumber and champagne vinegar.
- Caviar if you can afford it. Salmon, trout or lumpfish roe if you can’t.
- Grated horseradish, wasabi, or Worcestershire sauce.
There are so many ingredients to use the possibilities seem endless. Here’s a selection of recipes for the mignonettes I like to make.
There’s no real method here, all you’ve got to do is mix the ingredients together and leave to mingle…..
Pomegranate Mignonette For Oysters
2.5 oz pomegranate seeds.
1 oz shallot (finely diced)
1 tablespoon pomegranate juice.
2 tablespoons of champagne vinegar.
Japanese Style Oysters
1 oz pickled ginger (finely diced)
Wasabi to taste
2 tablespoons of rice wine vinegar
1 tablespoon of sesame oil
Thai Style Oyster Topping
Juice of 2 limes
Half a tablespoon of fish sauce
1 oz of shredded spring onion
Half a chilli (sliced)
Apple and cider mignonette
2 oz of apple cut into strips
1 oz finely diced shallot
3 tablespoons of cider vinegar
All these recipes are pretty standard but if you want to try something different and a little more adventurous than this blueberry mignonette from Julie over at in a half shell is one of the most original I’ve come across. Check out the recipe here.
- 3 ounces fresh horseradish, peeled
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/4 cup distilled white vinegar
- 1 cup rice wine vinegar
- 1 medium Jalapeno, seeded and diced (3 tablespoons)
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 cup red wine vinegar
- 1 small shallot, minced (1/4 cup)
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 2 to 3 dozen oysters, rinsed, shucked, and chilled
- Lemon wedges, for serving
Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine.
Jalapeno Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
Red Wine Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
Oysters: Just before serving, arrange chilled and freshly shucked oysters on a platter filled with crushed ice. Pour sauces into small serving bowls and place alongside oysters with lemon wedges. (Sauces can be made ahead and refrigerated in an airtight container up to 1 week.)
Oysters on the Half Shell with Spicy Vinegar - Recipes
Oysters on Half-Shell (Dozen / Half-Dozen)
Boiled Shrimp (Peeled & Deveined - Choice of Red Sauce or Remoulade -- Dozen / Half-Dozen)
Shrimp Cocktail (Choice of Red Sauce or Remoulade)
B. A.’s Spicy Shrimp & Cream Cheese Dip
Seafood Gumbo (Bowl / Cup)
Shrimp Salad (Diced Boiled Shrimp & Celery in Creamy Spiced Mayo Base), (Order / Half Order)
Crabmeat Maison (Jumbo Lump Crab in Creamy Maison Sauce on Lettuce), (Order / Half Order)
(Served with cole slaw, creole rice or fresh french fries, homemade hush puppies, and choice of sauce: Red, Remoulade, Tartar, or Matagorda)
Fried Oysters (Dozen / Half-Dozen)
Fried Shrimp (5 or 10)
Combination Fried Oysters (5) & Fried Shrimp (4)
Broiled or Fried Snapper Filet, When Available Fresh
Broiled Whole Flounder, When Available Fresh
Broiled or Fried Trout Filet, When Available Fresh
Broiled or Fried Grouper Filet, When Available Fresh
(Please allow 25 minutes for Broiled Fish)
(Add Jumbo Lump Crab to Broiled Fish)
New Orleans Bar-B-Q Shrimp, While It Lasts — Order(10) / Half-Order(5) — (Served with cole slaw and french loaf)
Managers Taster Sampler (One of Almost Everything Served on a Mess Tray)
(Children under 12 years of age)
(Served with french fries, choice of drink, and choice of vanilla ice cream or pineapple sherbet)
Hamburger or Cheeseburger
Fried Shrimp (3)
Fried Oysters (3)
Loafs 1-1-1 (3 Minis of Oyster, Shrimp, Fish, and/or Crab Maison)
Oyster Loaf (Fried oysters on buttered bun with tartar sauce and ketchup)
Shrimp Loaf (Fried shrimp on buttered bun with tartar sauce and ketchup)
Fish Loaf (Fried Trout or Grouper as above)
Crab Maison Loaf
Sliced Tomato with Matagorda Sauce
Dinner Salad (Bleu Cheese, 1000 Island, French, Ranch, and Oil & Vinegar Dressings)
Fresh French Fries
Hush Puppies or French Loaf
Vanilla Ice Cream
Homemade Lemon Pie
Homemade Bread Pudding with Whiskey Sauce
Coffee, Tea, Milk
Coke, Dr. Pepper, Diet Coke, Sprite
Draught Beer: Dos Equis Lager - Harpoon IPA - Coors - Heineken - Miller “Lite”
Bottle Beer: Budweiser Regular and Bud Light - Coors Light - Shiner Bock - Amstel Xlight - Michelob Ultra - Sculpin IPA - O’Doul’s (Budweiser Non-alcoholic) - Imported Non-alcoholic
Wine: Chardonnay - Cabernet - White Zinfandel - Pinot Grigio - Zinfandel - Pinot Noir - Sauvignon Blanc
Full Bar: (Including S &D Specials: St. Charles Rum Punch, Bloody Mary, and Oyster Shooter)
Raw Clams and Oysters on the Half Shell
The techniques for opening raw clams and oysters are a little different but the process starts out the same.
First thing is, buy shellfish that is impeccably fresh — that means it smells great, the shells aren’t broken and are tightly closed.
Discard any that open between the time you buy them and when you get home.
Hold them on ice (not in water) in the refrigerator until you’re ready to shuck and eat them.
And plan on eating as quick as you can shuck.
Scrub both oysters and clams under cold water with a stiff brush to get rid of all of the dirt.
Next, get yourself a shellfish glove — or a heavy-weight cloth will work — to steady the shellfish as you’re shucking and also protect your hand from any wayward jabs of the knife.
If you’re using a cloth, fold it over several times into a square to make a mitt.
To shuck oysters: Hold the oyster firmly in the palm of your towel- or glove-covered hand with the fatter side up.
Have a bowl nearby to collect the juices.
Insert the tip of an oyster knife between the shell halves at the hinge work it around one side to the other as you pry it open.
Once the shell has opened a bit, you can run the knife along the inside of the top shell to cut the muscles away from that shell, bend the shell back to release it, and discard.
Then slide the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself.)
Tip the juice out into the bowl so you can pick out any bits of shell, then, pour it back over the shucked oyster.
To shuck clams: You’re going to use a clam knife, which is the same size as an oyster knife, but one side is honed to a dull edge.
Look carefully at a clam — you’ll see that one side of the shell (to the right or left of the hinge) is fatter than the other.
Hold the clam in your glove- or mitt-covered hand with the thin side in your palm and the chubby side sticking up.
Wedge the blade side of the knife into the seam between the shells and press and work it until you can get in between the shells.
Then continue on just as for oysters.
Cocktail Sauce (The Classic) (Time: 15 minutes, plus about 1 hour to chill.
Stir together all of the ingredients in a bowl and chill for about 1 hour to allow the flavors to come together.
Japanese Mignonette (Time: 20 minutes, plus at least 1 hour to chill.
In a small bowl, combine the rice-wine vinegar, shallots, ginger, cucumber, black pepper and cilantro.
Mix it all up with a fork.
Cover and chill for at least 1 hour or up to 24 hours before you plan to serve, to allow the flavors to come together.
Stir in the shiso just before serving, if using.
Serve with raw oysters and clams.
Mango-Radish Salsa(Time: 30 minutes.
Cut off the top and bottom ends of the limes so that they stand upright.
Then use a knife to cut off the peel in long strips, including as much of the white pith as possible (it’s bitter).
Working over a bowl to catch the juices, cut between the membranes to free the lime sections seed them and drop them into the bowl.
Add all of the rest of the ingredients and stir gently.
Nestle the oysters and clams in a bed of crushed ice or rock salt to keep them steady.
Making Oysters with Blood Orange, Bacon, Jalapeño Mignonette
My husband shucks the oysters, while I make the mignonette sauce. I found a perfect tool on Amazon - a Zyliss Oyster Tool and Knife Set. Last year during oyster season, we had to open oysters with a flat head screw driver. Injuries ensued. In 10 minutes, the oysters and the mignonette sauce are nestled in their bed of ice. You know what they say about oysters right? 😀 These little beauties disappeared in an instant!
The mignonette requires only a few ingredients - champagne vinegar, bacon, blood orange juice, jalapeño, shallot, fresh ground pepper and salt. Once the bacon is fried and crumbled, the jalapeño and shallot finely minced, the orange squeeze, it all gets whisked together.
Do you have a partner willing to shuck the oysters? Once the mignonette is whisked together, arrange everything on a platter with some ice to keep them cold!
Mignonette Sauce for Oysters
Have you ever wanted to host a classy dinner for your friends? Oysters on the half shell are the perfect way to go! They seem super fancy, but they&rsquore actually very easy to prepare.
Don&rsquot just go with plain oysters, though. My Mignonette Sauce for Oysters will take your dinner party to the next level! It&rsquos a classic accompaniment to raw oysters, and it only has four ingredients. It&rsquos the perfect blend of oh-so-fancy and criminally easy.
This Mignonette Sauce for Oysters is red-wine-vinegar based sauce that is heavy on the shallots. There are only four ingredients here: vinegar, salt, pepper, and shallots. It&rsquos simple, delicious, and brings out the natural, fresh flavor of your raw oysters. This is definitely a classic you&rsquoll want to bring back again and again.
What is Mignonette Sauce?
The word &ldquomignonette&rdquo used to refer to the small bag of spices used to flavor broths and liquids, but its meaning has changed over time. Now, it&rsquos a sauce served with raw oysters, based on vinegar and black pepper. Don&rsquot confuse it with oyster sauce, by the way! That&rsquos a sauce made out of oysters, definitely not what we want to serve with raw oysters.
Mignonette Sauce is a little spicy, a little peppery, and a little on the sour side. It&rsquos made to balance the briny, salty flavor of fresh oysters.
How To Buy Oysters
When you&rsquore looking for oysters, there are a few basic things to look for. .You want live oysters that have been recently harvested and kept cool and wet. Try to shop at reputable seafood seller or fishmonger&ndashthat&rsquos the easiest way to ensure quality. All oysters should be labeled with harvest tags that tell you when and where they were harvested. If they don&rsquot have them, go elsewhere.
Here are a couple more things to keep in mind while you shop:
- Oysters should smell fresh and briny, not fishy or rotten
- Shells should be tightly closed, or snap shut when gently tapped
- They should feel heavy for their size
- Shells should be unbroken and undamaged
Storing Raw Oysters
When you&rsquove brought your oysters home, put them in the fridge right away. Double check for any open (dead) oysters and throw them out. It&rsquos important to keep oysters cool and damp when they&rsquore being stored.
A good way to do that is to put them in a bowl covered with a wet towel in the fridge. Don&rsquot put them on ice, because you don&rsquot want them to freeze. A frozen oyster will die and go bad.
How to Shuck Oysters
Before you shuck your oysters, scrub the grit off the outside of the shells with a stiff brush.
To open your oysters, use an oyster knife. They&rsquore heavy enough that they won&rsquot break or snap!
Wear a heavy glove so you don&rsquot accidentally cut yourself and hold the oyster in one hand with the back hinge facing you. Slip the knife into the hinge and twist it until you feel the hinge pop open. Run the blade along the inside of the flat side of the shell to separate to oyster meat from the shell.
What to Serve With Oyster Shooters
Serve your oysters in one side of the oyster shell over ice to keep them very cold. You can find lots of different trays to serve them on. One I like is shaped like a stylized shell! Serve your mignonette sauce next to the oyster tray in a small dish.
There are a few different things you can serve along with your classic Mignonette Sauce. Having a few options can be fun for your guests. They can mix and match and experiment to see what they like best!
- Cocktail sauce
- Bread with butter
You might also want to include a few drink options. You can totally serve up your oysters with your favorite beer, but if you like wine here are some ideas.
Can&rsquot get enough seafood?
Try my Traeger Clams for something a little more backyard casual, or my Coconut Shrimp for the best seafood breading you&rsquoll ever make. Or check out one of my other favorites!
The best Oyster recipes - 6 recipes
OMG these grilled oysters are so good! The oysters are shucked leaving the meat attached to the bottom shell, a med.
- 1 stick unsalted butter
- 1 tablespoon chile-garlic paste or sriracha
- 2 anchovy fillets, minced
- 1 tablespoon garlic, minced
- 1 teaspoon chile flakes
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Juice and zest of 1 lemon
- 2 dozen oysters
Spicy Grilled Oysters with Asian Pepper Relish
The flavors in this recipe are delightful
- 3 tablespoon unsalted butter
- 1/2 teaspoon red pepper flakes
- 1 tablespoon shallot minced
- 1 tablespoon fresh ginger peeled & grated
- 1 red bell pepper finely minced
- 1 tablespoon mango chutney chopped
- 2 teaspoon soy sauce
- 2 tablespoon lemon juice freshly squeezed
- 2 teaspoon parsley minced
- 12 oysters shucked, returned to the half shell, liquor reserved
Grilled Oysters with Garlic Lemon Butter
If you like oysters, you'll LOVE this Grilled Oysters with Garlic Lemon Butter recipe
- 5-6 tablespoons butter, softened
- Juice 1/2 lemon
- 1 tablespoon parmesan, grated
- 1 tablespoon parsley, chopped
- 1 tablespoon chives, chopped
- 1 large garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon piment d’espelette
- 10-12 oysters, opened and left on the half shell
Geraldine Jones' Louisiana Seafood Stuffing
Quick and easy, and super delicious, this seafood stuffing recipe includes crab, shrimp and oysters! The gizzards a.
11 Luxe Seafood Dishes for New Year's Eve
Having a tough time deciding on a New Year&rsquos Eve menu? You can&rsquot go wrong with fresh, pristine seafood like raw oysters, buttery salmon and sweet, plump scallops.
Here, 11 extra-elegant, Champagne-worthy seafood dishes with which to ring in the New Year.
1. Oysters on the Half Shell with Ceviche Topping
Instead of the typical mignonette sauce, these raw oysters are topped with a crunchy, spicy mix of diced cucumber, chiles and pear.
2. Spicy Uni-Lardo Sushi in Lettuce Cups
These lettuce cups are filled with surprising and boldly flavored ingredients𠅌risped balls of sushi rice wrapped in paper-thin sheets of lardo (pork fat) and topped with fresh uni (sea urchin).
3. Smoked Salmon Involtini with Artichoke Hearts
Easy and delicious, this simple appetizer requires just four ingredients.
4. Scallop Crudo with Lemon and Piment d𠆞spelette
This amazingly simple and elegant recipe from chef Eric Ripert features thin slices of raw sea scallops topped with a drizzle of extra-virgin olive oil, fresh lemon juice and a dusting of mildly spicy red pepper.
5. Poached Tuna with Kumquats and Jalapeño
This incredibly quick dish from New Orleans chef Donald Link features tuna steaks poached until rare in a bright, buttery sauce that&aposs infused with tangy lime and kumquats, spicy jalapeños and fresh mint.
6. Salmon-and-Citrus Salad with Poppy Seed Dressing (above)
Tangy grapefruit and creamy avocado are amazing with salmon.
7. Foie Gras-Steamed Clams
Chef Jonathon Sawyer uses a little bit of foie gras to create a luscious sauce for clams. "It&aposs such a simple recipe," he says. "I just put the clams, foie gras and vinegar in a pot and just let them get to know each other for a while."