The bright acidity of fresh citrus pairs perfectly with the briny ocean salinity of raw oysters. Oyster shucking takes practice, but once you get the hang of it, it's a lot of fun. Hot Sauce Heat is a great way to spice up an oyster, and it's such a classic American way to serve them that it never really gets old. Restaurants and seafood purveyors are required to hold onto these tags for ninety days, and it can't hurt for you to do the same, on the off-chance that you eat an off oyster. I like mignonette to be punchy, so I use two teaspoons of peppercorns for every quarter cup of vinegar. One quart of chardonnay vinegar: check. You don't want to lose any oysters in transport, or slosh crushed ice all over your guests. Transfer the ice to colander set inside a large bowl, and pop the bowl in the fridge while you process more batches of ice, until you have enough to fill your serving vessel a couple of times over. As you can see, you won't be toiling away for hours here; a little bit of nicely cut shallots goes a long way. Enjoy them just as they are. 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It from Scratch + My favorite way to dress raw oysters is with a squeeze of fresh lemon juice. We opened for service at 5:30 p.m., and we'd usually sell out of oysters by 7:00. What Is the Difference Between Clams, Mussels, Oysters & Scallops? Now that I'm older and definitely lazier (if not wiser), I buy some nice cheese, a little charcuterie, and a bunch of oysters. Serve the oysters on a half shell on a bed of ice, being careful not to dump out the tasty liquor from the shells. The word “mignonette” used to refer to the small bag of spices used to flavor broths and liquids, but its meaning has changed over time. Rotate the petals ninety degrees on your cutting board, and cross-cut them into evenly-sized brunoise pieces. It's also a good idea to store them on the lower shelves (not the drawers) of your fridge so that you won't starve them of air, or have any shellfish juice inadvertently spilling on other food items. They're also a fun way to keep a record of the different varieties you slurp down over the years. Oysters don’t need much heat to give off their best flavour. To eat fresh raw oysters, only a squeeze of lemon juice and a sprinkling of cayenne pepper is enough to enjoy this tasty delicacy. We reserve the right to delete off-topic or inflammatory comments. Cracked peppercorns lend their piquancy to the mignonette subtly, whereas ground pepper takes over the condiment and makes it muddy in flavor and texture. 7 Quick & Easy Grilled Vegetable Sides for Your Labor Day BBQ, Salt Potatoes New York Style Recipe Genius Kitchen, Christmas Cheesecake: The Most Wonderful Dessert of the Year, Christmas Crack: The Easiest and Most Addictive Holiday Gift, 15 Best Chocolate Chip Cookie Recipes: You Be the Judge, January 2021 Cookbook of the Month VOTING. The bigger your oyster the more meaty, which can be a disadvantage when you are eating them raw, but less so if cooked. My knife cuts seemed pretty even, but there were a few longer, straggler pieces from where my knife hadn't cut close enough to the root-end of the shallots. At some point before shucking, you will need to give the oysters a scrub-down to remove any dirt, mud, sand, shell fragments, or other crud that you don't want to end up slurping down. Raw oysters are traditionally served in their shells with their juice on a bed of crushed ice. Before popping the oysters in the fridge, give them a once-over to make sure that you don't have any that are dead-on-arrival. A stiff vegetable or wire brush will work, but my favorite cheap tool is a heavy-duty scouring pad. Rinse and repeat until you're out of oysters. Some comments may be held for manual review. If you smell anything bad, find the source of the malodor and get rid of it. The best way to do that is to serve them on a bed of crushed ice. Restaurants often serve fried oysters with French fries, onion rings or sweet potato fries. One large shallot will be enough for mignonette for up to two dozen oysters. Removing incrustations makes the overall appearance of the oyster shell more appealing when you serve the oysters. And because the amount of mignonette you'll need to make is so small, it's really not much trouble at all. 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