oysters on the half shell diy


a pound of fresh oysters, lemons,
Ingredients ♥
½ cup red wine vinegar
1 green onion, thinly sliced
½ shallot, minced
Freshly ground pepper
Sea salt
this is for the migonette sauce recipe...


First off, there are many different varities of oysters. Talk to your fishmunger;he can recommend the best oyster for you.
Next, look at oyster.The shell should be tightly closed (if it’s open this means that the oyster is already dead) and the smell should not be foul.
Always try to buy oyster on the day or the day before you are serving them.
When you get home, simply refrigerate the oysters.Do not store them in ice; the cold will kill the oysters.
The oyster starts at a point (called the hinge) and then flares outward into its shell shape.
The oyster may be coverd with dirt and other small debris.Make sure you scrub the shells thoroughly under cold water before shuking them.
First, you will need a short and sturdy oyster knife. You will also need a dishtowel to hold the oyster in place while you crack it open. You may also want to wear an oyster glove to prevent from slicing your hand open with the oyster knife. If you don’t have an oyster glove (because frankly there’s no real point in investing in one…) use a thick oven mitt as I do.
Step 1: Place the tea towel on a flat sturdy surface.Wrap your hand with half the towel and set the oyster flat on the remaining part.Hold down the flared end of the oyster with your wrapped hand.
Step 2: Insert the oyster knife in the narrow-hinged end.
Step 3: Twist the knife until the shells loosen and the hinge pops open. Slide the knife blade against the upper shell to cut the large muscle and free the oyster.
Step 4: Pry off the top part of the oyster to separate the two shells. Once again, slide your knife along the bottom shell to loosen the oyster completely from the shell.
Use the towel to clean up any shell debris left in the oyster.
now for the miganette sauce preperation..
Directions ♥
Mix all the ingredients in a small container.Refrigerate the sauce at least 1 hour before serving.
Serve the oysters half shelled on a bed of crushed ice with quartered lemons, mignonette sauce,( see above for recipe..) hot sauce and freshly grated horseradish. Don't forget the perfect pairing a glass of white wine! enjoy! ♥
don't forget there is a 1 in 10,000 chance you will get an oyster with a pearl inside!


For today's healthy fish recipe I got inspired by the St Paul Fish company http://www.stpaulfish.com/ Every Thursday they have 2 for 1 blue point oysters,my favorite summertime treat! So for tonights meal I decided to shuck some oysters at home, perfect light dinner with a glass of white wine! ♥

Here is how to properly shuck an oyster... enjoy! ♥


Friday, May 31, 2013 - 4:44pm


uropean cutie

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