Fresh Shucked Oysters And Classic Mignonette Recipes

FRESHLY SHUCKED OYSTERS AND SAUCE MIGNONETTE WITH A TWIST!

Steps:

• For the Mignonette sauce: Combine all the ingredients togther in a jam jar or sealed container - shake thoroughly and allow the flavours to mingle for at least 1 hour before serving.
• Serve (in a little bowl with a small spoon) with freshly shucked oysters.
• Excess sauce can be stored in the fridge for up to 2 weeks.
• How to open the oysters: Hold an oyster firmly with a cloth in one hand.
• and the hinged end towards you. Insert a knife in the area where the two.
• shells meet and prise open with a twisting action. Slide the blade along the inside edge of the shell to sever the muscle holding the shells together. Cut the muscle attachment to lower shell. Turn the oyster meat for best presentation.
• NB: The best way to serve raw oysters is on a platter of crushed ice, or sometimes you see them presented on a bed of seaweed.
• At a dinner party allow 6 oysters per person as a starter.
• A live oyster uses its muscle to hold the shells tightly closed. When an oyster weakens, the shell gapes open and if it will not close when tapped, it should be discarded.
• Oysters will keep for up to one week if stored correctly, deep shell down in a fridge or cool place. Cover with a damp cloth to prevent dehydration. Never store in water.
• Oysters can be frozen for up to 3 months just as other fish products. The shells will open on thawing BUT CONSUME STRAIGHT AWAY.
• Champagne is possibly the best drink to serve with oysters, or Bucks fizz if eating oysters for breakfast.
• Other wines that go well with oysters are light dry and slightly acidic wines like Muscadet.
• As the wine has to compete with the salty, natural flavour of oysters, a fuller bodied wine distracts from both the taste of wine and the oyster.
• In Ireland you will always get served oysters with Guinness, and a very dry cold sherry in Spain.
• Personally I like Sancerre, Vouvray or Chablis with my oysters!

FRESH SHUCKED OYSTERS AND CLASSIC MIGNONETTE

Steps:

• Cover a platter with crushed ice. (Add seaweed or parsley for decoration if desired. Leave room for the small bowl of mignonette.)
• Rinse oysters and place in a shallow bowl.
• Put your oyster glove on your non-dominant hand OR position thick tea towel folded in thirds long ways on your work space, lay your fingers flat on one end, tuck your thumb under, and gather up the tea towel to protect your non-dominate thumb.
• Hold an oyster in the glove, or place the oyster on the towel against your protected thumb, with the flat side of the oyster up, cupped side down, and stick the knife into the hinge - the pointy end. Push in and wiggle then turn vertically and pop the shell open. (You may remove your hand from the towel if using, until the next one.) Discard flat top shell, wipe knife on towel.
• Release the muscle underneath the meat by running the knife along the bottom, keeping the juices in the shell. Place on platter, nestling them in the ice so they keep their juice, and repeat with the rest of the oysters.
• Coarsely grind, or crush with the bottom of a pot, about 1/2 tsp peppercorns and put in a small decorative bowl with a little spoon.
• Stir in shallot, red wine vinegar and chives (or parsley). Stir with a little spoon and place on platter with oysters.
• Add lemon wedges to platter of oysters and mignonette and serve! (Once consumed, turn the shell cupped side up on the platter.) Enjoy!