Oysters on the half-shell
- 1 Servings
- 10mPrep Time
- 0mCook Time
- 10mReady In
Oysters are bivalve mollusks, with a briny, salty taste. They come in hundreds of varieties, in different sizes, shapes and unique flavors and textures.
Ingredients
horseradish cocktail sauce oysters frozen mignonette sauceDirections
- Check to make sure each oyster is alive (the shell should be tightly closed).
- While holding the oyster under running water, scrub with a stiff brush to remove debris.
- Hold the oyster in your hand with a towel, cup-side down, so the flatter side faces up.
- Work over a bowl to catch all juices. Insert an oyster knife between the shells near the hinge.
- Twist the knife so that the muscles detach, and remove the top shell.
- Carefully scrape the meat from the top shell into the bottom.
- Serve meat in the half shell with a horseradish cocktail sauce and shavings of frozen mignonette sauce.
