Pedros Oyster On The Half Shell Recipes

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OYSTERS ON THE HALF SHELL



Oysters on the Half Shell image

Provided by Chuck Hughes

Categories     appetizer

Time 15m

Yield 12 oysters

Number Of Ingredients 3

12 oysters in the shell
1 lemon
1 bottle hot sauce (recommended: Tabasco)

Steps:

  • Place the tip of your oyster knife into the tip of the hinge on the oyster shell, and twist to open. It may take you a few tries to get the technique, but once you do, it is easy.
  • Make sure to employ a towel over your hand. Once open, scrape the bottom and top muscles separately to loosen the flesh from the shell. Leave the mussel meat in the bottom shell.
  • Add a squeeze of lemon juice and hot sauce if you wish, and slurp down, chewing if you want the full experience.

RAW OYSTERS ON THE HALF SHELL



Raw Oysters on the Half Shell image

Provided by Tyler Florence

Categories     appetizer

Time 30m

Yield 24 oysters

Number Of Ingredients 9

24 oysters, such as Malpeque, Kumamoto, or Belon
Crushed ice or rock salt
Cucumber Mignonette Sauce, recipe follows
1 cup rice wine vinegar
1 shallot, minced
1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
Several turns freshly ground black pepper
1 handful fresh cilantro leaves, chopped

Steps:

  • Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the Cucumber Mignonette on top and serve as part of a raw shellfish bar.
  • In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters and clams.

MEXICAN OYSTERS ON THE HALF SHELL



Mexican Oysters On The Half Shell image

We don't get fresh Oysters often out here in Arizona, so I haven't tried this recipe. Let me know if you like it! Prep time includes standing time.

Provided by ChipotleChick

Categories     Lunch/Snacks

Time 40m

Yield 12 Oysters, 6-12 serving(s)

Number Of Ingredients 8

3 plum tomatoes, seeded and diced
3 chopped green onions
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons ground cumin
1 jalapeno, seeded and chopped
12 fresh oysters, shucked and left on the half shell
crusty French bread

Steps:

  • Combine first 6 ingredients in a medium bowl.
  • Season to taste with salt and pepper.
  • Let stand 30 minutes.
  • Preheat broiler.
  • Arrange the Oysters on a broiler proof pan.
  • Spoon salsa evenly over oysters.
  • Broil until heated through, about 5 mniutes.
  • Serve with French bread.

Nutrition Facts : Calories 137.3, Fat 7.3, SaturatedFat 1.2, Cholesterol 50, Sodium 112.8, Carbohydrate 7.8, Fiber 0.9, Sugar 1.1, Protein 10.3

OYSTERS ON THE HALF SHELL WITH PERNOD DIPPING SAUCE



Oysters on the Half Shell with Pernod Dipping Sauce image

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

1/2 cup Champagne vinegar or white wine vinegar
1/2 cup dry white wine
4 teaspoons Pernod or pastis liqueur
4 teaspoons minced shallots
1 tablespoon minced red bell pepper
Crushed ice
24 fresh oysters, top shells removed

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.

PEDRO'S OYSTER ON THE HALF SHELL



Pedro's Oyster on the Half Shell image

For many years a professional cook who specialized in seafood dishes prepared the meals at my parents' house. Pedro Rocha would go to the fish market with my dad, bring home whatever had been caught that day, and turn it into an incredible meal for the family or for my father's friends (who often came just for the food). Many of my seafood dishes are inspired by or derived from dishes Pedro taught me to make. This is one of them, and it's always a favorite with my friends. As soon as we figure out how to get Pedro a passport, we're opening a fish restaurant in the United States!

Yield serves 4 to 6

Number Of Ingredients 10

12 fresh oysters, shucked and resting in their bottom shell
3/4 cup minced white onion
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
3 tablespoons clam-tomato juice (such as Clamato; optional)
4 teaspoons Maggi seasoning sauce (see opposite)
2 tablespoons Worcestershire sauce
1 teaspoon minced seeded serrano chile
1 teaspoon bottled hot sauce (such as Huichol)
Salt

Steps:

  • Arrange the oysters, preferably over crushed ice, on a platter.
  • Mix the onion, cilantro, lime juice, clam-tomato juice if using, Maggi sauce, Worcestershire sauce, serrano chile, and hot sauce in a medium bowl. Season the salsa to taste with a little salt. Spoon about 1 tablespoon of the salsa over each oyster, and serve immediately.

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