Oysters On The Half Shell Recipes

RAW OYSTERS ON THE HALF SHELL

Raw Oysters on the Half Shell image

Provided by Tyler Florence

Time 30m

Yield 24 oysters

Number Of Ingredients 9

Ingredients

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.

BAKED OYSTERS ON THE HALF SHELL

Baked Oysters on the Half Shell image

Oysters baked on the Half Shell with Herbs and Parmesan

Provided by EAT SMARTER

Categories Appetizer

Time 22m

Yield 6

Number Of Ingredients 8

Ingredients

36 fresh Oyster (on the half shell)
3 Tbsps parsley (finely chopped)
2 cloves garlic cloves (minced)
8 Tbsps breadcrumbs
3 Tbsps freshly grated Parmesan
5 Tbsps butter (melted)
salt (to taste)
freshly ground Black pepper (to taste)

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.

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