Raw Oysters on the Half Shell

Total Time:
30 min
30 min

24 oysters

  • 24 oysters, such as Malpeque, Kumamoto, or Belon
  • Crushed ice or rock salt
  • Cucumber Mignonette Sauce, recipe follows
  • Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Next, find a durable thick cloth and fold it over 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 delicious 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 rice wine vinegar

  • 1 shallot, minced

  • 1-inch piece fresh ginger, peeled and grated

  • 1/2 hothouse cucumber, peeled and minced

  • Several turns freshly ground black pepper

  • 1 handful fresh cilantro leaves, chopped

  • In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. 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. Serve with raw oysters and clams.

  • Yield: 1 cup

Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

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5.0 3
We made this dish as an appetizer for our seafood feast and it was a hit! Everyone enjoyed it, even those who had never had oysters before. item not reviewed by moderator and published
This cucumber mignonette is great. I had tried a more traditional mignonette last Christmas for our raw bar and was a little disappointed. This has more complex flavor (still VERY acidic, though, so beware if you're not a vinegar fan), yet still let the flavor of the oysters shine through. The second time I made this, I added about a Tbsp of brown sugar and lots more freshly cracked pepper. Note that if you use "seasoned" rice wine vinegar, it is already very sweet and salty, so you wouldn't need to do this. (You really should use the unseasoned variety, so you can control these aspects) Enjoy...we sure did on our Kumamoto's! item not reviewed by moderator and published
This was an excellent recipe for raw oysters. I recommend an extra small oyster and 1/2 of the ginger. Yummy! item not reviewed by moderator and published