ROASTED OYSTERS WITH WARM BUTTER MIGNONETTE
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
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.
OYSTERS WITH A CLASSIC MIGNONETTE SAUCE
Steps:
- Stir together the vinegar, shallots and 1/4 teaspoon salt and pepper in a small bowl. Let sit for at least 10 minutes to let the flavors combine. Drizzle the sauce over the oysters.
OYSTERS WITH MIGNONETTE GELEE
Here, freshly shucked oysters shimmer with mignonette gelee, the traditional vinegar sauce prepared with a little gelatin.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Mix shallot, pepper, and vinegars in a small bowl. Sprinkle gelatin over 1 tablespoon water in another bowl, and let soften, about 5 minutes.
- Heat remaining 3 tablespoons water in a small saucepan until steaming. Stir in gelatin mixture. Pour some of the hot liquid into the bowl that the gelatin was in, swirl around, and pour back into pan. Cook over medium heat, stirring, until gelatin dissolves. Pour through a sieve into vinegar mixture. Refrigerate until set, at least 3 hours (or overnight).
- To serve, spoon about 1/2 teaspoon gelee onto each oyster (amount may differ depending on the size of each oyster), and serve with horseradish and lemon wedges.
OYSTERS WITH ORANGE AND GINGER MIGNONETTE
Steps:
- In a small mixing bowl, whisk together the orange pieces, orange juice, ginger, rice wine vinegar, cilantro and scallion. Season with salt and pepper. Spoon the mignonette over each of the shucked oysters and serve.
OYSTERS WITH GINGER MIGNONETTE
Steps:
- Whisk together mignonette ingredients and spoon over oysters.
RAW OYSTERS WITH MIGNONETTE SAUCE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h12m
Yield 24 oysters
Number Of Ingredients 7
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.
OYSTERS WITH FESTIVE MIGNONETTE
Champagne makes this oyster feast even more special.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
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.
OYSTERS WITH CHAMPAGNE-TARRAGON MIGNONETTE
Our take on mignonette, a classic vinegar-herb sauce, imparts the zing of champagne vinegar and the sweet licorice flavor of tarragon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 dozen
Number Of Ingredients 5
Steps:
- Stir vinegar, shallot, salt, and tarragon in a small bowl. Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.
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