← Back to Search Results
Fresh Oysters

Photo by:
Comments: 0
 

Recipe

These have always been one of Stanley and my preferred starters to any meal, as we had these on our first date together at The Oyster Box. I proceeded to spit out the initial one into my napkin as it was such an unusual texture and flavour. We enjoy them best served chilled, on ice and in the shell with their own liquor. With a squeeze of fresh lemon juice, I prefer them with Tabasco sauce and Stanley prefers them with a traditional mignonette sauce. We like the smaller varieties and one certainly needs to be very careful today with all raw shellfish, to ensure that they are very fresh.

Yield: Serves 6

Ingredients

Mignonette sauce: for 36 oysters

  • 3 tablespoons (50ml) dry white wine
  • 1 tablespoon sherry vinegar
  • 1 shallot, finely chopped
  • White pepper to taste
  • Salt as needed

  • 36 very fresh, chilled oysters
  • 6 lemon halves
  • 6 washed and dried parsley sprigs or strands of seaweed
  • Bottle of Tabasco sauce

Directions

Place the wine and vinegar in a saucepan and reduce to one-half over a medium heat. Turn off the heat and stir in the shallot, white pepper and salt as needed (oysters are naturally salty, so go light on the salt). Transfer to a bowl and let the flavours combine until cool, then pour the sauce into small ceramic ramekins or dishes for serving.

When ready to serve, having first confirmed all the oysters are still firmly closed (throwaway any that are loose or already partially opened), carefully prise open (or shuck) each oyster, wearing an oyster glove if available, with an oyster knife. Be sure to retain the liquor in each shell and remove any small broken shell pieces. Place six oysters on each platter, over crushed ice. Serve immediately with either an attractive parsley sprig or strand of seaweed, a ramekin of the sauce, a small fork and a bottle of Tabasco on the side.


© 2009 Bea Tollman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt, but does not include bottle of Tabasco sauce and lemon halves for service.

59kcal (3%)
40mg (4%)
6mg (9%)
13mcg RAE (0%)
127mg
30mg
5g
0g
0g
5g
21mg (7%)
199mg (8%)
0g (2%)
1g (2%)
5mg (28%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
cooking-for-friends Cooking for Friends
by Gordon Ramsay
mexican-everyday Mexican Everyday
by Rick Bayless
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
living-raw-food Living Raw Food
by Sarma Melngailis
martin-yans-china Martin Yan's China
by Martin Yan
in-the-kitchen-with-david In the Kitchen with David
by David Venable
west-coast-cooking West Coast Cooking
by Greg Atkinson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
american-masala American Masala
by Suvir Saran
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?