Sensual Oysters topped with Cucumber Mignonette
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| Fresh Oysters are the perfect aphrodisiac... |
24 super fresh oysters
Crushed ice or rock salt
Cucumber Mignonette Sauce, recipe follows
Scrub your luscious oysters under cold water with a brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Find a durable thick cloth and fold it over about 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, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you have a small bowl handy to catch the gorgeous juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar.
Cucumber Mignonette Sauce:
1 cup apple cider vinegar
1 shallot, finely minced
piece of fresh ginger, peeled and grated about 5 cm long (use the very fine side of the greater and discard all the liquid from the cucumber, keep only the pulp)
Cucumber Mignonette Sauce, recipe follows
Scrub your luscious oysters under cold water with a brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Find a durable thick cloth and fold it over about 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, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you have a small bowl handy to catch the gorgeous juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar.
Cucumber Mignonette Sauce:
1 cup apple cider vinegar
1 shallot, finely minced
piece of fresh ginger, peeled and grated about 5 cm long (use the very fine side of the greater and discard all the liquid from the cucumber, keep only the pulp)
1/2 hothouse cucumber, peeled and minced
freshly ground black pepper
1 handful fresh coriander leaves, chopped
In a small bowl, combine the apple cider vinegar, shallots, ginger, cucumber, black pepper, and coriander give it a mix. 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. Lovingly dollop each oyster with the mignonette and some freshly finely grated coriander. Best served with cold Champagne or cold white wine such as Chardonnay..
freshly ground black pepper
1 handful fresh coriander leaves, chopped
In a small bowl, combine the apple cider vinegar, shallots, ginger, cucumber, black pepper, and coriander give it a mix. 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. Lovingly dollop each oyster with the mignonette and some freshly finely grated coriander. Best served with cold Champagne or cold white wine such as Chardonnay..
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