7/5/2023 0 Comments Minuet sauce![]() ![]() Typically, I like to serve oysters as an appetizer, but if you're doing more of a cocktail party, or even if you want the oysters to be the main event, there's definitely some great options.If you're the kind of person who turns their nose up at canned artichoke hearts, you need to know something about me. It also goes well with tomatillo salsa, and the flavours that inspired this mignonette. The high acidity and the notes of lemon make it a particularly great pairing alongside the oysters. Another great recommendation is a Sauvignon Blanc. The bubbles in the Champagne pair so well with the texture of the oysters which is super smooth. wine pairingsĪgain, the go to here is Champagne, especially if you're serving it with Champagne mignonette. These are all classic pairings with oysters, and it's great to give people some options. In addition to the Champagne mignonette, I like to serve fresh lemon wedges, regular hot sauce, and grated horseradish. You can use regular ice cubes, but crushed ice is the preferred method. Once you've got the oysters shucked, with most of the liquor in tact, hopefully, you're going to want a very large serving platter covered in ice to lay the oysters on. How to Serve Fresh Oysters in the Half Shell Oh, and don't forget, you're going to need an oyster shucker and, if you want, oyster gloves for safety. Check out this video I made that walks you through the basics:Īnd remember, don't give up! You can do it! If you're new, just plan on it taking you a few extra minutes. They're wily bastards, and they don't take especially kindly to being forced open. Shucking oysters, especially the first few times you do it, can be a bit of an ordeal. You can keep oysters for up to a week in your fridge. You also don't have to store oysters on ice, although it is nice to serve them on it. If you get home and any of them are open, throw them out. Oyster from the pacific tend to have a sweeter flavour, while those from the Atlantic are more salty and briny. Ask them about the different sizes and flavours of the oysters they have, and where they're from. Ask questions of your fish monger - they are so knowledgeable! If you're worried, tell them. Try to get them from a local fish market. I have a whole guide on everything oysters - so if it's your first time or you need a refresher, check it out!įirst, you need to make sure the little guys are good. But I promise once you get past this, they are so worth it. ![]() They looked weird, and I could not figure out how that texture was going to work. I get it, ok? I was super intimidated by oysters on the half shell for the longest time. This is actually where most people get tripped up. We need the acid and the bright citrus to bring everything together, so it's lime instead of the classic lemon.Īnd that's it! Three ingredients (plus the oysters and a little seasoning) and you're done! How to Prepare and Eat Raw Oysters Instead of the usual hot sauce, we're using a tiny bit of habanero which has a beautiful flavour, and totally compliments the tomatillo. Habanero: Again, a little spice is a traditional accompaniment to oysters on the half shell.Tomatillos are a little more acidic and a little less sweet than tomatoes - and their interior texture is quite firm, making them a great fit for the mignonette. Here, we're using a combination of tomatillos and lime to play that role. Tomatillo: In a classic mignonette, red wine vinegar brings acid and brightness to the dish. ![]() With this mignonette, we're going with some bold flavours to highlight the oyster: Pacific oysters have more of a sweet, fruity finish. Atlantic, cold water oysters (like those in Easter Canada and the Northeastern Seaboard in the U.S.) are briny, salty, and have a slightly bouncy, almost "crunchy" texture as you bite into them. Oysters have a great flavour that differs depending on where they come from. It's a very common preparation, and it's totally delicious. It simply means that the oysters are served raw (alive) and on the shell they came in. This is just a term used for the particular preparation. How to Serve Fresh Oysters in the Half Shell.Like all good mignonettes, this one is super simple, and requires only three ingredients! Oyster on the half shell (raw, and exactly what it sounds like) is my favourite way to eat them! Jump to: These oysters on the half shell are super fresh with the habanero bringing a little bit of a kick. As an Amazon Associate I earn from qualifying purchases. ![]()
0 Comments
Leave a Reply. |