Best Grilled Oysters With Jalapeno Herb Mignonette Recipes

Tuscan Wood-Grilled Oysters with Crispy Pancetta-Tomato-Basil Mignonette image

Provided by Bobby Flay

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

1/2-inch-thick piece pancetta, finely diced
1/2 cup red wine vinegar
2 tablespoons finely diced shallots
1/2 teaspoon coarsely ground black peppercorns
8 fresh basil leaves, finely chopped
2 plum tomatoes, seeded and finely diced
Kosher salt
24 assorted oysters (East and West Coast), soaked in water and scrubbed well
Fresh flat-leaf parsley leaves, for garnish
Extra-virgin olive oil, for drizzling
Special equipment: 2 cups pecan wood chips, soaked in water for at least 2 hours

Steps:

Put the pancetta in a cast-iron skillet and cook over medium-high heat until crisp and the fat is rendered. Remove to a paper towel-lined plate.
While the pancetta cooks, combine the vinegar, shallots, peppercorns, basil, tomatoes and season with salt.
Prepare the charcoal grill using a chimney starter filled with charcoal briquettes. When the coals are red hot and begin to turn grey, add the soaked wood chips evenly over the top of the coals.
Grip each oyster, flat-side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the oyster liqueur, in the bottom shell. Cut the oyster meat loose from the top shell, and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.
Brush the cooking grates clean. Grill the oysters over direct high heat until the juices start to bubble and the edges of the oyster curl, 2 to 4 minutes.
Spread 1 1/2 cups kosher salt evenly over the bottom of a large platter. Carefully nestle the cooked oysters in the salt and top each oyster with some of the mignonette, a few cubes of pancetta and some parsley leaves. Drizzle with a little extra-virgin olive oil.

Shucked Oysters with Three Sauces image

Provided by Martha Stewart

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.)