Oysters On The Half Shell With Mignonette Recipes

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OYSTERS ON THE HALF SHELL WITH MIGNONETTE



Oysters on the Half Shell with Mignonette image

The word mignonette refers to the coarsely crushed peppercorns in this simple shallot-and-vinegar sauce. It can be made up to 12 hours ahead and stored in the refrigerator.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 6

1/4 cup minced shallot (from 1 to 2 shallots)
2 teaspoons pink peppercorns, crushed with the side of a knife
1/2 cup Champagne vinegar
24 oysters, scrubbed, shucked, and left on the half shell
Ice (small cubes or crushed), for serving
Lemon wedges, for serving

Steps:

  • Stir together shallot, peppercorns, and vinegar in a small bowl. Arrange oysters over ice. Serve with mignonette and lemon wedges.

RAW OYSTERS ON THE HALF SHELL WITH CUCUMBER MIGNONETTE



Raw Oysters on the Half Shell with Cucumber Mignonette image

Provided by Tyler Florence

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 13

12 large West Coast oysters
Crushed ice or rock salt
1 cup rice wine vinegar
1 shallot, minced
One 1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
1 tablespoon sugar
Several turns freshly ground black pepper
2 tablespoons prepared horseradish
1 cup ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce, or to taste
1 lemon, juiced

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 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 ORIENTAL MIGNONETTE



Oysters on the Half Shell with Oriental Mignonette image

Categories     Ginger     No-Cook     Valentine's Day     Low Cal     Wheat/Gluten-Free     New Year's Eve     Oyster     Winter     Anniversary     Bon Appétit

Yield Serves 2

Number Of Ingredients 5

1/4 cup rice vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 green onion (green part only), thinly sliced
1/2 teaspoon grated lemon peel
12 fresh oysters

Steps:

  • Combine first 4 ingredients in small bowl. Let stand 15 minutes.
  • To open oysters: Using towel, hold oyster flat on work surface, flat shell up. Insert tip of oyster knife into hinge and twist to open shell. Slide knife along inside of upper shell to free oyster from shell; discard upper shell. Slide knife under oyster to free from lower shell; leave in shell. Repeat with remaining oysters. Arrange oysters on edge of two plates. Divide sauce between 2 small bowls. Place one bowl in the center of each plate and serve.

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