Oysters On The Half Shell With Asian Dipping Sauce Recipes
OYSTERS ON THE HALF SHELL WITH ASIAN DIPPING SAUCE
Provided by Florence Fabricant
Categories easy, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the ginger, scallions, soy sauce and vinegar in a dish. Allow to marinate one hour.
- Open the oysters or have a fish market open them and arrange them on the half shell.
- Serve with dipping sauce.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 379 milligrams, Sugar 0 grams
OYSTERS ON THE HALF SHELL WITH RED WINE VINEGAR SAUCE
Provided by Food Network
Time 45m
Number Of Ingredients 3
Steps:
- In a blender puree shallots with the red wine vinegar until smooth. Set aside. Shuck oysters. Shucked oysters may be kept, covered with a wet towel, in the refrigerator up to an hour. Spoon about 1 teaspoon of sauce over each oyster to cover with a thin layer. Serve immediately.
RAW OYSTERS WITH 3 DIPPING SAUCES
Steps:
- For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
- For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
- For the horseradish sauce: Combine all ingredients.
- For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.
OYSTERS ON THE HALF SHELL WITH ORIENTAL MIGNONETTE
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
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.
OYSTERS ON THE HALF SHELL WITH PERNOD DIPPING SAUCE
Categories Appetizer No-Cook Valentine's Day Quick & Easy Mardi Gras New Year's Eve Oyster Pernod Chill Bon Appétit
Yield Serves 8
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
- Cover platter with crushed ice. Top with oysters. Place dipping sauce in center of platter. Serve immediately.
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EASY SAUCES FOR FRESH OYSTERS - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
- Cocktail Sauce. Cocktail sauce is probably the most traditional topping. Plenty of oyster lovers claim cocktail sauce overpowers the delicate flavor of oysters.
- Lemon Juice. It is beyond simple, but a spritz of fresh lemon juice brings out the crave-worthy briny flavor that makes oysters such a hit with those who love them.
- Mignonette Sauce. It may sound fancy, but the mignonette sauce is easy to make. Combine a finely minced shallot with about 1/4 cup champagne vinegar and add salt and plenty of freshly ground black pepper to taste.
- Pesto. The bright flavor of fresh basil that defines pesto, along with the richness from pine nuts, a sharp bite of garlic, and acid kick of lemon juice is a surprisingly lovely match with raw oysters.
- Serrano Chile Lime Sauce. For those looking for a little kick and a little something different, try this spicy twist on the traditional mignonette sauce.
- Spicy Mignonette Sauce. For adventurous eaters, combine the classic mignonette sauce and nuoc cham, the spicy Vietnamese sauce, together in this recipe.
- Tabasco Sauce. The vinegary, spicy tang of Tabasco, or similar vinegar-based chile sauces, meshes well with the underlying mineral-y sweetness that makes oysters so irresistible.
OYSTERS ON THE HALF SHELL WITH VARIOUS SAUCES | RICARDO
2009-04-01 Ingredients. Oysters; Add to my grocery list Preparation Tropical Sauce . Approximately 60 ml (1/4 cup) of finely diced mango, 30 ml (2 tablespoons) of white wine …
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Category Main DishesTotal Time 5 mins
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Category Main DishesTotal Time 5 mins
- Approximately 60 ml (1/4 cup) of finely diced mango, 30 ml (2 tablespoons) of white wine vinegar, 15 ml (1 tablespoon) of chopped red bell pepper and a pinch of freshly ground pepper.
- 45 ml (3 tablespoons) of soy sauce, 10 ml (2 teaspoons) of grated fresh ginger and 1 finely chopped green onion.
- Balsamic vinegar, a dash of olive oil and a turn of the pepper mill. You can even add a touch of garlic scapes.
OYSTERS ON THE HALF SHELL WITH VARIOUS SAUCES | RICARDO
2009-04-01 Ingredients. Oysters; Add to my grocery list Preparation Tropical Sauce . Approximately 60 ml (1/4 cup) of finely diced mango, 30 ml (2 tablespoons) of white wine vinegar, 15 ml (1 tablespoon) of chopped red bell pepper and a pinch of freshly ground pepper.
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Category Main DishesTotal Time 5 mins
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Oct 29, 2015 - This recipe is by Mark Bittman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up.
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