Raw Oysters With Three Dipping Sauces Recipes

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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.

OYSTERS ON THE HALF SHELL WITH VINEGAR SAUCE



Oysters on the Half Shell with Vinegar Sauce image

Though excellent with cold raw oysters, this lively sauce can also be drizzled onto crab cakes, or added to crab dip or oyster stew for a little extra zip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Yield Makes 2 cups sauce

Number Of Ingredients 7

1 Scotch bonnet pepper, or 2 serrano chiles
1/2 cup thinly sliced peeled carrots (from 2 thin carrots)
1/2 cup sliced white onion
2 cups distilled white vinegar
1 teaspoon sugar
2 teaspoons whole allspice berries
12 oysters, shucked

Steps:

  • Cut a 1-inch slit in side of pepper. Place in a small saucepan with carrots, onion, vinegar, sugar, and allspice. Bring to a boil, then remove from heat. Let cool completely, about 1 hour.
  • Divide solids equally among a few bottles; fill with vinegar mixture. Refrigerate up to 6 months. To serve, spoon vinegar mixture into oysters, or serve alongside.

SHUCKED OYSTERS WITH THREE SAUCES



Shucked Oysters with Three Sauces image

This crowd-pleasing approach to serving oysters has a little something for everyone: a classic mignonette, a spicy variation with jalapeno, and a zippy fresh horseradish sauce. Shucking your own oysters at home for the first time? Take a look at our comprehensive guide before you buy.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 15

3 ounces fresh horseradish, peeled
1 teaspoon sugar
1 teaspoon kosher salt
1/4 cup distilled white vinegar
1 cup rice wine vinegar
1 medium Jalapeno, seeded and diced (3 tablespoons)
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup red wine vinegar
1 small shallot, minced (1/4 cup)
1 teaspoon sugar
1 teaspoon kosher salt
2 to 3 dozen oysters, rinsed, shucked, and chilled
Lemon wedges, for serving

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.)

OYSTERS ON THE HALF SHELL WITH ASIAN DIPPING SAUCE



Oysters on the Half Shell With Asian Dipping Sauce image

Provided by Florence Fabricant

Categories     easy, appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 5

1 tablespoon finely minced fresh ginger
1 tablespoon finely minced scallions
1 1/2 teaspoon light soy sauce
4 tablespoons rice vinegar
2 dozen oysters, opened and on the half shell

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

RAW OYSTERS WITH THREE DIPPING SAUCES RECIPE



Raw Oysters With Three Dipping Sauces Recipe image

Provided by á-170456

Number Of Ingredients 28

CHIPOTLE MIGNONETTE:
24 raw oysters
1 cup red wine vinegar
1 canned chipotle pureed
1 1/2 tablespoons cracked black peppercorns
2 medium shallots finely diced
1 tablespoon coarsely-chopped cilantro
1 1/2 teaspoons honey
Salt to taste
Freshly-ground black pepper to taste
GINGER-LIME RELISH:
2 cups fresh lime juice
3/4 cup fresh orange juice
2 tablespoons minced ginger
1 tablespoon minced garlic
1 tablespoon honey
1/2 cup minced shallots
2 tablespoons coarsely-chopped cilantro
3 limes segmented
1 tablespoon lime zest
Salt to taste
Freshly-ground black pepper to taste
HORSERADISH SAUCE:
1 cup ketchup
2 tablespoons grated fresh horseradish
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 tablespoon fresh lime juice

Steps:

  • Chipotle Mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill. Ginger-Lime 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. Horseradish Sauce: Combine all ingredients. This recipe yields 4 servings.

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Top Asked Questions

What do you put on oysters for sauce?
Purists like raw oysters with some fresh ground pepper and a dash of lemon juice. Still, here are some very nice ideas for sauces, drop about 5 ml (1 teaspoon) of the desired sauce on the freshly opened oyster.
What to serve with raw oysters?
There is a myriad of ways to serve with raw oysters and some popular and classic sides are mignonette sauce (a French sauce made with red wine vinegar, minced shallots, and cracked black pepper), lemon wedges, and hot sauce like Tabasco.
How to cook oysters in rice wine vinegar?
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.
What is the best way to cook oysters?
You can plate raw oysters on a tray, sheet pan, or even a cake pan and line it with crushed ice. Some restaurants like to use coarse salt to sit the oysters on, but I prefer extra cold oysters. Line the oysters on top of the ice and add the sides of mignonette sauce and wedges in the center.

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