Oysters On The Half Shell With Fennel Coriander Mignonette Recipes

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

Ingredients

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.

OYSTERS ON THE HALF SHELL WITH LEMON SHALLOT VINAIGRETTE

Oysters on the Half Shell with Lemon Shallot Vinaigrette image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

12 oysters
2 shallots, minced
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
1 teaspoon hot pepper sauce (recommended: Tabasco)
2 tablespoons canola oil

Steps:

Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell.
Whisk remaining ingredients together in a small bowl. Spoon 1 teaspoon of vinaigrette over each oyster. Serve immediately.
Recommended beverage: Sancerre (white)

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

Ingredients

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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