2 To Tango Oysters On The Half Shell Recipes

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OYSTERS ON THE HALF SHELL



Oysters on the Half Shell image

Provided by Chuck Hughes

Categories     appetizer

Time 15m

Yield 12 oysters

Number Of Ingredients 3

12 oysters in the shell
1 lemon
1 bottle hot sauce (recommended: Tabasco)

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.

RAW OYSTERS ON THE HALF SHELL



Raw Oysters on the Half Shell image

Provided by Tyler Florence

Categories     appetizer

Time 30m

Yield 24 oysters

Number Of Ingredients 9

24 oysters, such as Malpeque, Kumamoto, or Belon
Crushed ice or rock salt
Cucumber Mignonette Sauce, recipe follows
1 cup rice wine vinegar
1 shallot, minced
1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
Several turns freshly ground black pepper
1 handful fresh cilantro leaves, chopped

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.

OYSTERS ON THE HALF SHELL WITH FENNEL-CORIANDER MIGNONETTE



Oysters on the Half Shell with Fennel-Coriander Mignonette image

Provided by Ming Tsai

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 7

12 oysters (Belons or Kumamotos)
1/2 cup finely diced fennel (save the sprigs for garnish)
1/4 cup minced shallots
1 teaspoon toasted and coarsely ground coriander
1/2 cup rice wine vinegar
12 dashes hot pepper sauce
Plate of crushed ice or rock salt

Steps:

  • In a small bowl, mix fennel, shallots, coriander and vinegar. Spoon on top of oysters. Put one dash of hot pepper sauce on each oyster. Place on plate of ice and fennel sprigs and serve immediately.

OYSTERS ON THE HALF SHELL WITH LEMON SHALLOT VINAIGRETTE



Oysters on the Half Shell with Lemon Shallot Vinaigrette image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

12 oysters
2 shallots, minced
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
1 teaspoon hot pepper sauce (recommended: Tabasco)
2 tablespoons canola oil

Steps:

  • Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell.
  • Whisk remaining ingredients together in a small bowl. Spoon 1 teaspoon of vinaigrette over each oyster. Serve immediately.
  • Recommended beverage: Sancerre (white)

OYSTERS ON THE HALF SHELL



Oysters on the Half Shell image

Make and share this Oysters on the Half Shell recipe from Food.com.

Provided by Chuck Hughes

Categories     Lemon

Time 15m

Yield 12 oysters

Number Of Ingredients 3

12 oysters, in the shell
1 lemon
hot sauce (recommended -- Tabasco)

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.

Nutrition Facts : Calories 41.9, Fat 1.2, SaturatedFat 0.3, Cholesterol 25, Sodium 53.1, Carbohydrate 2.9, Fiber 0.1, Sugar 0.1, Protein 4.8

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