The Ultimate Guide To Serving Fresh Oysters At Home
Serving fresh oysters at home is one of the best ways to enjoy this delicacy, and will certainly cause a stir at your next dinner party.
Equipment
- 1 Oyster Shucking Knife
- 1 Shucking clamp
- 1 Gloves
- 1 serving platter
Ingredients
- 12 Raw oysters
- 1 Shallot
- 3 tablespoon Red Wine Vinegar
- 1 tbsp Fresh parsley
- 1 tablespoon Extra virgin olive oil (optional)
- Salt and freshly ground black pepper
Garnish
- Lemon juice
- Tabasco (or other hot sauce)
Instructions
How to shuck oysters
- Place the oyster into a holder, belly side down. Place the tip of your oyster knife into the shell hinge and wiggle/twist it to pop the shell open. Run the oyster knife over the top of the oyster meat, flush to the top shell, to sever the muscle. Remove and discard the top shell.
- Rinse the knife, then slide it under the oyster meat to sever the bottom adductor muscle. Use the knife tip to pick out any pieces of shell or grit that you can see, or run the oyster meat under cold running water before placing it back in the half shell.
How to make mignonette sauce
- Finely dice the shallot and then place it into a bowl with the red wine vinegar. Let it sit for 5 minutes so that the shallot can pickle slightly, then mix in the olive oil and chopped parsley and season with salt and pepper.
How to serve oysters
- Serve fresh oysters on a bed of crushed ice with a teaspoon of shallot vinaigrette on top of each one, with fresh lemon wedges and tabasco on the side.
Notes
Optional extras:
Finely chopped cucumber, bell pepper, avocado, and tomatoes also taste delicious on top of fresh oysters.
Nutrition
Calories: 40kcalCarbohydrates: 1gProtein: 0.4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 2mgSodium: 6mgPotassium: 37mgFiber: 0.2gSugar: 1gVitamin A: 86IUVitamin C: 2mgCalcium: 7mgIron: 0.4mg
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