Recipe courtesy of Tyler Florence
Print
Raw Oysters on the Half Shell with Cucumber Mignonette
Total:
1 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 12 large West Coast oysters
  • Crushed ice or rock salt
Cucumber Mignonette Sauce:
  • 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
Cocktail Sauce:
  • 2 tablespoons prepared horseradish
  • 1 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce, or to taste
  • 1 lemon, juiced

Directions

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.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Oysters on the Half Shell

Recipe courtesy of Chuck Hughes

Oysters on the Half Shell with Green Tobiko Caviar and Yuzu Granitee

Cold Cucumber Soup with Louisiana Oysters on the Half Shell and Osteria Caviar

Recipe courtesy of Emeril Lagasse

Scallops on the Half Shell

Recipe courtesy of Alton Brown

Yellowtail Snapper on the Half-Shell

Recipe courtesy of Emeril Lagasse

Raw Oysters with Mignonette Sauce

Clams on the Half Shell with Fresh Mayonnaise

Recipe courtesy of Alton Brown

On TV

So Much Pretty Food Here