Freshly Shucked Oysters And Mignonette Recipes

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!

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!

FRESHLY SHUCKED OYSTERS AND MIGNONETTE

Steps:

• For mignonette, combine ingredients in a small non-reactive bowl, season to taste with freshly ground white pepper, refrigerate overnight for flavours to infuse.
• To shuck oysters, hold oyster by the rounded end with a tea towel, flat-side up. Insert tip of an oyster shucker into pointed, hinged end of oyster, prying it open. Run the knife along the side of the oyster, keeping it flush with the underside of the lid, to separate the muscle from the meat. Remove top shell and discard, then run the knife underneath the oyster meat to separate the oyster from the muscle on the base. Turn the oyster over in the shell and brush away any shell residue with a wet finger. Do not wash. Serve shucked oysters with mignonette and lemon wedges.

OYSTERS WITH A CLASSIC MIGNONETTE SAUCE

Steps:

• Stir together the vinegar, shallots and 1/4 teaspoon salt and pepper in a small bowl. Let sit for at least 10 minutes to let the flavors combine. Drizzle the sauce over the oysters.

SHUCKED OYSTERS WITH THREE SAUCES

Steps:

• Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine.
• Jalapeno Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
• Red Wine Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
• Oysters: Just before serving, arrange chilled and freshly shucked oysters on a platter filled with crushed ice. Pour sauces into small serving bowls and place alongside oysters with lemon wedges. (Sauces can be made ahead and refrigerated in an airtight container up to 1 week.)