Recipe courtesy of Tyler Florence

Raw Oysters on the Half Shell with Cucumber Mignonette

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Yield: 4 to 6 servings
Share This Recipe

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

  1. For the Oysters:
  2. 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.
  3. For the Cucumber Mignonette Sauce:
  4. 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.
  5. For the Cocktail Sauce:
  6. Mix ingredients in a blender to combine. Cover and refrigerate until ready to use.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.