Raw Oysters on the Half Shell

raw oysters on the half shell
  • Yield: 8 halves
  • Servings: 8
  • Prep Time: 5m
  • Cook Time: 15m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

    199
  • Fat

    3.2 g
  • Cholesterol

    71 mg
  • Sodium

    417 mg
  • Carbohydrate

    12 g
  • Protein

    9 g

Raw oysters on the half shell. Raw oysters served with delicious sauce over ice. Here are different types of sauce for raw oysters:

Classic Sauce Recipe

This is very sauce-just combine equal parts of raspberry vinegar and chopped fresh shallots. Mix well.

Tropical Sauce Recipe

Ingredients: 1/4 cup (60 ml) finely diced mango, 2 tablespoons (30 ml) white wine vinegar, 1 tablespoon (15ml) chopped red bell pepper, freshly ground black pepper, to taste
Instructions: In a medium mixing bowl, combine all ingredients. Stir well. Use for raw oysters. Enjoy!

Asian-Style Sauce Recipe

Ingredients: 3 tablespoons (45 ml) soy sauce, 2 teaspoons (10 ml) freshly grated ginger, 1 finely chopped green onion

Instructions: In a medium mixing bowl, combine all ingredients. Mix well.

Italian-Style Sauce Recipe


Ingredients: balsamic vinegar, a dash of olive oil, freshly ground black pepper

Instructions: Mix together all ingredients.

Oyster Accompaniments:

Cherry Tomato (Cocktail Sauce)

Top each fresh oyster with a fresh tomato slice, a tiny bit of horseradish, then add grated lemon zest and chives.

Cucumber and Jalapeno Salsa

In a mixing bowl, combine finely chopped cucumber and jalapeno salsa. Mix well, them wrap with a plastic wrap and refrigerate for at least 1 hour before using.

Chablis Mignonette with Green Peppercorn

In a large medium bowl, combine all ingredients. Mix well, cover and refrigerate for at least 1 hour or overnight.

More delicious oyster recipes

Raw Oysters On The Half Shell

Ingredients

  • 24-36 raw oysters
  • crushed ice
  • red sauce
  • fresh and lemon wedges
  • sesame seeds

Method

Step 1

Clean and open oysters. Wash by dipping in lightly salted water and remove any bits of broken shell. Return shellfish to deeper half of shell, discarding the second half.

Step 2

Fill 6 bowls with crushed ice. Arrange 4-6 shellfish over ice in each bow. Place a small container of sauce in the center and garnish with sprigs of parsley, lemon wedge, and sesame seeds.

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