Cooked Oysters Served Hot on the Half Shell2021-08-27
- Cuisine: French
- Course: Appetizer, Main Dish
- Skill Level: Easy
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Cooked oysters served hot on the half shell. Oven grilled oysters with grilled Italian prosciutto served on the half shell. Very elegant and delicious appetizer! Low-calories and reach of protein! Grill prosciutto slices in the oven until crispy, then cut into bite pieces and place on the top of cooked oysters. Serve with homemade crusty French bread. Enjoy!
Use homemade Mignonette sauce for fresh oysters (recipe adapted from https://www.thespruceeats.com/delicious-oyster-sauces-2216045)
Homemade Mignonette Sauce for Oysters
Makes 1½ cups (375 ml)
Ingredients: 1/2 cup (125 ml) minced shallots, 1/4 cup (60 ml) white vinegar, 1/4 cup (60 ml) rice vinegar, 1/8 teaspoon granulated sugar, 1/8 teaspoon salt, 1¼ teaspoons finely crushed white peppercorns
Instructions: First, peel and coarsely chop shallots, then put them in a food processor. Process until finely minced. Remove minced shallots from the food processor and transfer to a large glass bowl.
Stir in both kinds of vinegar, sugar, and salt. Mix well with a fork. Add crushed white peppercorns, then stir with the fork again.
Wrap the sauce with a plastic wrap and refrigerate for at least 2 days before serving.
Are you looking for more delicious appetizers? Please check out our huge collection-Appetizers
Cooked Oysters Served Hot on the Half Shell
- 6 fresh oysters
- 2 prosciutto slices
- lemon wedges
- unsalted butter, melted
Clean shell, place oysters on a baking sheet and roast in an oven preheated to 450 °F (277°C) for 10-15 minutes or until shell starts to open.
Remove cooked oysters from the oven. While still hot, arrange on the half shell on heated platter with lemon wedges and place on appetizer table where people can help themselves to salt and pepper.
Serves 6 or more as an appetizer. Arrange 6 cooked oysters on the half shell on each of 6 plates, place a container of melted butter in the center and garnish with lemon wedge.