Preparing shucked oysters with three sauces is a delightful culinary experience that combines the briny freshness of the oysters with a symphony of flavors. This seafood delicacy can be elevated to new heights with the right combination of sauces, each contributing its own unique character to the dish. Whether you prefer a classic mignonette, a creamy horseradish, or a tangy cocktail sauce, there's a sauce out there to complement your palate and enhance the natural flavors of the oysters. In this article, we'll explore the best recipes for each of these three sauces, guiding you through the process of creating a perfect pairing for your shucked oyster feast.
Here are our top 5 tried and tested recipes!
FRESHLY SHUCKED OYSTERS AND SAUCE MIGNONETTE WITH A TWIST!
A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters.
Provided by French Tart
Categories Sauces
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- For the Mignonette sauce: Combine all the ingredients togther in a jam jar or sealed container - shake thoroughly and allow the flavours to mingle for at least 1 hour before serving.
- Serve (in a little bowl with a small spoon) with freshly shucked oysters.
- Excess sauce can be stored in the fridge for up to 2 weeks.
- How to open the oysters: Hold an oyster firmly with a cloth in one hand.
- and the hinged end towards you. Insert a knife in the area where the two.
- shells meet and prise open with a twisting action. Slide the blade along the inside edge of the shell to sever the muscle holding the shells together. Cut the muscle attachment to lower shell. Turn the oyster meat for best presentation.
- NB: The best way to serve raw oysters is on a platter of crushed ice, or sometimes you see them presented on a bed of seaweed.
- At a dinner party allow 6 oysters per person as a starter.
- A live oyster uses its muscle to hold the shells tightly closed. When an oyster weakens, the shell gapes open and if it will not close when tapped, it should be discarded.
- Oysters will keep for up to one week if stored correctly, deep shell down in a fridge or cool place. Cover with a damp cloth to prevent dehydration. Never store in water.
- Oysters can be frozen for up to 3 months just as other fish products. The shells will open on thawing BUT CONSUME STRAIGHT AWAY.
- Champagne is possibly the best drink to serve with oysters, or Bucks fizz if eating oysters for breakfast.
- Other wines that go well with oysters are light dry and slightly acidic wines like Muscadet.
- As the wine has to compete with the salty, natural flavour of oysters, a fuller bodied wine distracts from both the taste of wine and the oyster.
- In Ireland you will always get served oysters with Guinness, and a very dry cold sherry in Spain.
- Personally I like Sancerre, Vouvray or Chablis with my oysters!
SHUCKED OYSTERS WITH THREE SAUCES
This crowd-pleasing approach to serving oysters has a little something for everyone: a classic mignonette, a spicy variation with jalapeno, and a zippy fresh horseradish sauce. Shucking your own oysters at home for the first time? Take a look at our comprehensive guide before you buy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 15
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.)
OYSTERS WITH TOSAZU DRESSING 3 WAYS
Tosazu is a light Japanese dressing made up of vinegar, soy sauce, mirin and bonito dashi stock. It is a delicious way to enjoy fresh oysters. Try three different toppings on Oysters with Tosazu Dressing.Total Time does not include time required to make Tosazu but even if you make it from scratch, it takes only 5 minutes or so.
Provided by Yumiko
Categories Appetiser
Time 10m
Number Of Ingredients 10
Steps:
- Remove oysters from the shells and place the oysters in a sieve. Sprinkle salt over the oysters and massage gently several times with your hand.
- Rinse the oysters well under cold running water and drain well.
- Clean the shells, removing tiny broken shell pieces. Drain water well.
- Return the oysters back to the shells and place them on a large serving plate.
- Pour 1 teaspoon of Tosazu over each oyster, then place ½ teaspoon of shallots on each oysters.
- Pick ¼ teaspoon each of momiji oroshi, squeeze slightly to get excess moisture out if necessary, and place it on the oysters.
- Roll perilla leaves together and cut the roll to 1mm thick all the way through. Untangle the rolled strands.
- Pour 1 teaspoon of Tosazu over each oyster.
- Spread equal portions of perilla on the oysters, then place a small pinch of grated ginger in the centre of each oyster.
- Pour 1 teaspoon of Tosazu over each oyster.
- Sprinkle 1 teaspoon of chives on each oyster, covering half of the lip-side of the oyster.
- Sprinkle ground seaweed over the white side of the oyster.
- Place several ikura in the center of each oyster.
RAW OYSTERS WITH 3 DIPPING SAUCES
Steps:
- For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
- For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
- For the horseradish sauce: Combine all ingredients.
- For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.
OYSTER SAUCE
This sauce can be can be served over a variety of dishes, especially fish to impress your guests. It is also used for "Recipe #384003" Or serve over hot cooked pasta and serve as a side. Preparation Time does not include refrigerating oysters for 8 hours. Pol Martin Cookbook
Provided by daisygrl64
Categories Sauces
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- pour oyters with their juices in a bowl. pour in cold water and refrigerate 8 hours.
- drain oysters and pour liquid into small saucepan, reserving oysters. bring to a gentle boil, cook 3 to 4 minutes over low heat.
- mix peppers and basil with garlic, set aside.
- heat butter in second saucepan or cast iron pan. add onion and cook for 4 minutes over low heat. add flour mixture and mix and cook for 2 minute over low heat.
- gradually incorporate liquid from oysters, whisking constantly. add spice mixture and heavy cream. mix well and cook 12 minutes over low heat, stirring frequently. the sauce should become quite thick. if desired, place oysters in sauce and simmer 3 minutes.
- serve with variety of dishes.
Nutrition Facts : Calories 208.9, Fat 15.6, SaturatedFat 9.2, Cholesterol 71.7, Sodium 131.3, Carbohydrate 11, Fiber 0.7, Sugar 1.2, Protein 6.7
Tips:
- To select the freshest oysters, look for ones with tightly closed shells that feel heavy for their size.
- Before shucking, scrub the oysters thoroughly with a brush to remove any dirt or debris.
- Use a sturdy oyster knife to pry open the shells, taking care not to spill any of the oyster liquor.
- Once the oysters are shucked, place them on a bed of ice to keep them chilled.
- Serve the oysters immediately with your favorite dipping sauce.
Conclusion:
Shucked oysters are a delicious and versatile appetizer that can be enjoyed in many different ways. Whether you prefer them raw, grilled, or fried, there's an oyster recipe out there for everyone. With a little practice, you'll be able to shuck oysters like a pro and impress your friends and family with your culinary skills. So next time you're looking for a quick and easy appetizer, give shucked oysters a try. You won't be disappointed!
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