Best Oysters With Seaweed And Cucumber Mignonette Recipes

Roasted Oysters With Warm Butter Mignonette image

Provided by Anna Stockwell

Yield 2-4 servings

Number Of Ingredients 5

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 on the Half Shell with Cucumber Mignonette image

Provided by Tyler Florence

Categories appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 13

12 large West Coast oysters
Crushed ice or rock salt
1 cup rice wine vinegar
1 shallot, minced
One 1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
1 tablespoon sugar
Several turns freshly ground black pepper
2 tablespoons prepared horseradish
1 cup ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce, or to taste
1 lemon, juiced

Steps:

For the Oysters:
Begin by shucking oysters. 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, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately.
For the Cucumber Mignonette Sauce:
In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; 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.
For the Cocktail Sauce:
Mix ingredients in a blender to combine. Cover and refrigerate until ready to use.