Recipe courtesy of Sarah Sharratt
Show: UpRooted
Raw Oysters with Mignonette and Soy-Ginger Sauce
Total:
45 min
Active:
45 min
Yield:
4 to 5 servings
Level:
Intermediate
Total:
45 min
Active:
45 min
Yield:
4 to 5 servings
Level:
Intermediate

Ingredients

Mignonette Sauce:
  • 1/2 cup red wine vinegar
  • 2 tablespoons finely chopped shallot 
  • 1 teaspoon white pepper 
Soy-Ginger Sauce:
  • 1/4 cup sesame oil
  • 1/4 cup rice wine vinegar 
  • 2 tablespoons soy sauce 
  • 2 teaspoons grated ginger 
Oysters:
  • 2 dozen oysters
  • Crushed ice, for serving
  • Lemon wedges, for garnish 
  • Fresh parsley, for garnish 

Directions

Special equipment: an oyster knife

For the mignonette sauce: Mix together the red wine vinegar, shallots and 1 teaspoon white pepper. Cover with plastic wrap and refrigerate until ready to serve. This sauce can be made 1 day in advance.

For the soy-ginger sauce: Mix together the sesame oil, rice wine vinegar, soy sauce and ginger. Cover with plastic wrap and refrigerate until ready to serve. This sauce can be made 1 day in advance.

Shuck the oysters: Using a thick tea towel, hold an oyster firmly in one hand with the flat side facing up. With your other hand, insert an oyster knife into the oyster's hinge, easing it in where you can; make sure the hand holding the oyster is well protected by the towel. Once you feel the knife firmly anchored in the hinge, twist it to pop open the oyster.

Clean the knife and then slide it along the top shell to release the muscle from the shell; remove and discard the top shell. Run the knife under the oyster to detach it from the bottom shell--this ensures the oyster will slide into your mouth when eaten. Discard any oysters that have an unpleasant odor.

Place the oysters on a large platter filled with crushed iced, and garnish with lemon wedges and parsley. Serve immediately with the sauces on the side.

IDEAS YOU'LL LOVE

Chilled Kumamoto Oysters with Cucumber Ginger Granita

Recipe courtesy of No Author

Raw Oysters with Mignonette Sauce

Raw Oysters on the Half Shell with Cucumber Mignonette

Recipe courtesy of Tyler Florence

Oysters

Recipe courtesy of Graham Quayle

Oysters

Recipe courtesy of Graham Quayle

Stuffed Raw Heirloom Tomato

Recipe courtesy of Emeril Lagasse

Gravlax - Raw Spiced Salmon

Recipe courtesy of No Author

Bresaola with Raw Artichokes

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c