RAW OYSTERS ON THE HALF SHELL WITH CUCUMBER MIGNONETTE
Provided by Tyler Florence
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the Oysters:
- Begin by shucking oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately.
- For the Cucumber Mignonette Sauce:
- In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters.
- For the Cocktail Sauce:
- Mix ingredients in a blender to combine. Cover and refrigerate until ready to use.
OYSTERS WITH A CLASSIC MIGNONETTE SAUCE
Steps:
- Stir together the vinegar, shallots and 1/4 teaspoon salt and pepper in a small bowl. Let sit for at least 10 minutes to let the flavors combine. Drizzle the sauce over the oysters.
MIGNONETTE SAUCE
This simple recipe gives you a classic mignonette sauce for oysters, clams or other seafood, but you can play with the basic formula by changing the vinegar (try cider, malt, sherry, champagne), swapping the allium (try leeks, scallions or red onion), adding a squeeze of citrus juice or stirring in some fresh herbs like tarragon or mint. Let the mixture sit for at least 30 minutes before serving, so the flavors can blend and the sauce can be at its tangy, peppery best.
Provided by Melissa Clark
Time 40m
Yield 2/3 cup
Number Of Ingredients 4
Steps:
- Mix together all the ingredients in a small bowl or jar until well blended. Cover and chill for at least 30 minutes before using. Mignonette will keep in the fridge for up to 1 month.
OYSTERS WITH SEAWEED AND CUCUMBER MIGNONETTE
Steps:
- Soak the hijiki in warm water for 30 minutes or until it is soft. Drain and chop coarsely. Mix it with the vinegar, sake, mirin, ginger and pepper. Refrigerate for 20 minutes, or until ready to serve.
- Shuck the oysters and arrange them on ice on four plates. Add the cucumber to the sauce. Top the oysters with the sauce and a small dollop of flying fish roe.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 0 grams
PROSECCO MIGNONETTE
Serve this prosecco- and vinegar-based sauce from Esca chef David Pasternack with fresh oysters and clams.Also Try:Grainy Mustard Sauce, Cocktail Sauce
Provided by Martha Stewart
Categories French Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk all ingredients together in a medium bowl until well combined.
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