Oysters On The Half Shell Recipes

AIR FRYER OYSTERS ON THE HALF SHELL

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place 8 oyster halves in the basket of the preheated air fryer and cook for 4 minutes. Transfer to a serving plate and top each oyster with a dash of Worcestershire and hot sauce.
• Repeat with remaining 8 oyster halves.

OYSTERS ON THE HALF SHELL

Steps:

• Place the tip of your oyster knife into the tip of the hinge on the oyster shell, and twist to open. It may take you a few tries to get the technique, but once you do, it is easy.
• Make sure to employ a towel over your hand. Once open, scrape the bottom and top muscles separately to loosen the flesh from the shell. Leave the mussel meat in the bottom shell.
• Add a squeeze of lemon juice and hot sauce if you wish, and slurp down, chewing if you want the full experience.

BAKED OYSTERS ON THE HALF SHELL

Steps:

• Preheat oven to 350º F.
• Carefully cut oyster away from the shell and drain juice into a bowl, leaving oyster in the shell. Place oysters on the half shell on a baking sheet or in a roasting pan.
• Add parsley, garlic, breadcrumbs and Parmesan cheese to the oyster juice, stirring to blend. Drizzle melted butter into the mixture, stirring to incorporate. Season with salt and pepper.
• Spoon breadcrumb mixture over each oyster. Bake for 10 to 12 minutes or until the oysters are golden brown. Serve.

RAW OYSTERS ON THE HALF SHELL

Steps:

• Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Next, 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, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the Cucumber Mignonette on top and serve as part of a raw shellfish bar.
• In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; 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 and clams.

2-TO-TANGO OYSTERS ON THE HALF SHELL

Steps:

• In a blender puree shallots with the red wine vinegar until smooth. Set aside. Shuck oysters. Shucked oysters may be kept, covered with a wet towel, in the refrigerator up to an hour. Spoon about 1 teaspoon of sauce over each oyster to cover with a thin layer. Serve immediately.