Roasted Oysters With Warm Butter Mignonette Recipes

ROASTED OYSTERS WITH WARM BUTTER MIGNONETTE

Roasted Oysters With Warm Butter Mignonette image

Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.

Provided by Anna Stockwell

Categories Oyster Shallot Vinegar Butter Appetizer Hors D'Oeuvre Valentine's Day New Year's Eve Entertaining Christmas Eve Roast Shellfish

Yield 2-4 servings

Number Of Ingredients 5

Ingredients

1 small shallot, finely chopped
3 Tbsp. red wine vinegar
12 oysters in shell
Coarse sea salt or kosher salt
1/4 cup (1/2 stick) unsalted butter, melted

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.

RAW OYSTERS WITH MIGNONETTE SAUCE

Raw Oysters with Mignonette Sauce image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 1h12m

Yield 24 oysters

Number Of Ingredients 7

Ingredients

1 cup white wine
2 shallots, small dice
1 tablespoon sherry
1 teaspoon chopped parsley leaves
1 lemon, juiced
3 anchovies, rinsed and chopped
2 dozen oysters of choice, cleaned and shucked

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.

ROASTED OYSTERS WITH WARM BACON VINAIGRETTE

Roasted Oysters with Warm Bacon Vinaigrette image

To me, the only other way to eat oysters, besides simply shucking them fresh and cold, is to grill them. I love the gentle warmth and slight smoke that the grill imparts on a fresh oyster. Adding slightly wilted watercress gives the oyster some structure, notes of green pepper and an added vessel for the vinaigrette. The use of bacon in the vinaigrette drills in the smoky element, while adding both richness and much needed acidity.

Provided by Food Network

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 cups rock salt
12 medium oysters
3 slices bacon, finely diced
1/4 cup red onion, minced
1 teaspoon whole-grain mustard
1/3 cup red wine vinegar
1 bunch watercress, thick stems removed

Steps:

Preheat a wood-fired or regular oven to 400 degrees F. Fill a 14-inch cast-iron pan with the rock salt.
Shuck the oysters, keeping them in their bottom shells, then lay them on the rock salt, using care to save as much of the oyster liquor as possible. Place the entire pan in the oven and cook until the oysters are just set, 5 to 6 minutes.
Meanwhile, add the bacon to a medium cast-iron pan, then set over medium-high heat. Cook the bacon until the fat has rendered out and the bacon begins to crisp, about 5 minutes. Add the onions to the pan and turn the heat down to medium-low. Sweat the onions until they have begun to soften, 3 to 5 minutes. Turn off the heat and add the mustard, then slowly add the vinegar, stirring. (You will want to stir and swirl the pan as you add the liquid, to help emulsify the mustard and vinegar into the bacon fat.) Add the watercress and stir the mixture to combine and wilt the cress.
Remove the oysters from the oven. Evenly divide and top each oyster with the bacon vinaigrette.

OYSTERS WITH FESTIVE MIGNONETTE

Oysters with Festive Mignonette image

Champagne makes this oyster feast even more special.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 7

Ingredients

1 tablespoon pink peppercorns
1 tablespoon green peppercorns
1 tablespoon fennel seed, lightly toasted
1/2 cup red-wine vinegar
1/2 cup champagne vinegar
1/2 teaspoon salt
2 dozen fresh oysters

Steps:

In a small bowl, combine peppercorns, fennel seed, vinegars, and salt.
Shuck oysters just before serving; arrange on bed of crushed ice. Drizzle with mignonette, or serve on the side. Serve immediately.

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