Oysters With Mignonette Sauce Raw Recipe 445

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.

RAW OYSTERS WITH MIGNONETTE SAUCE

Steps:

• In saucepan over medium heat, add white wine and shallots, and reduce for 5 to 8 minutes, to half of the original volume. Add the sherry, parsley and lemon juice, cook for additional 3 to 4 minutes. Remove from heat and stir in the anchovies, allow to cool for 20 minutes, then stir again before topping the oysters. Arrange on a serving platter and serve immediately.

MIGNONETTE SAUCE FOR OYSTERS

Steps:

• Thinly slice shallots. Crush the peppercorns by wrapping in a towel and hitting them with a hammer.
• Combine the shallots, peppercorns and vinegar in a small bowl. Mix thoroughly.

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!

MIGNONETTE SAUCE

Steps:

• Mix together all the ingredients in a small bowl or jar until well blended. Cover and chill for at least 30 minutes before using. Mignonette will keep in the fridge for up to 1 month.

ROASTED OYSTERS WITH WARM BUTTER MIGNONETTE

Steps:

• Preheat oven to 400°F. Stir shallot, vinegar, and 1 Tbsp. water in a small bowl; set aside. Line a plate with salt (this will help hold the oysters in place without tipping out their juices) and set aside.
• Rinse oysters, then arrange flat side up on a wire rack set inside a rimmed baking sheet. Roast until oysters crack open, 4-6 minutes. (They won't open completely like a cooked clam; the top shell will separate from the bottom with about a 1/4" opening at the rounded end.) Some may open before others-remove from oven as soon as they open. Discard any oysters that don't open after 7 minutes.
• To finish opening oysters: Fold a dish towel several times and hold oyster using towel. Slide a butter knife into opening all the way to the hinge. Turn butter knife perpendicular so top shell pops all the way open. Pull off top shell with your hand, being careful not to tip bottom shell and lose any liquid (this should all happen very easily without much force). Gently slide knife under oyster in bottom shell to release the muscle, then transfer to plate with salt.
• Stir butter into reserved vinegar mixture. Spoon over oysters.

OYSTERS WITH MIGNONETTE SAUCE

Steps:

• Place wine and vinegar in saucepan and reduce to one-half.
• Turn off the flame and stir in the shallot, white pepper and salt as needed (remember: oysters tend to be salty).
• Set aside to steep.
• As you shuck your oysters, collect their juices and add to the mignonette sauce.
• Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled, raw oyster on the half shell.

OYSTERS ON THE HALF SHELL WITH MIGNONETTE

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 ORIENTAL MIGNONETTE

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.