oysters on the half shell diy
Total Steps
17
Ingredients
10
Tools Needed
1
Related Article
http://europeancutie.blogspot.com/Ingredients
- 1/2 cup red wine vinegar
- 1 green onion, thinly sliced
- 1 pound fresh oysters
- lemons
- 1/2 shallot, minced
- freshly ground pepper
- sea salt
- crushed ice
- hot sauce(optional)
- freshly grated horseradish(optional)
Instructions
Step 1
First off, there are many different varities of oysters. Talk to your fishmunger;he can recommend the best oyster for you.
Step 2
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.
Step 3
Always try to buy oyster on the day or the day before you are serving them.
Step 4
When you get home, simply refrigerate the oysters.Do not store them in ice; the cold will kill the oysters.
Step 5
The oyster starts at a point (called the hinge) and then flares outward into its shell shape.
Step 6
The oyster may be coverd with dirt and other small debris.Make sure you scrub the shells thoroughly under cold water before shuking them.
Step 7
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 8
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 9
Step 2: Insert the oyster knife in the narrow-hinged end.
Step 10
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 11
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.
Step 12
Use the towel to clean up any shell debris left in the oyster.
Step 13
now for the miganette sauce preperation..
Step 14
Directions ♥
Step 15
Mix all the ingredients in a small container.Refrigerate the sauce at least 1 hour before serving.
Step 16
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! ♥
Step 17
don't forget there is a 1 in 10,000 chance you will get an oyster with a pearl inside!