Raw Oysters on the Half Shell2020-08-27
- Cuisine: American
- Course: Appetizer, Main Dish
- Skill Level: Easy
- Add to favorites
- Yield: 8 halves
- Servings: 8
- Prep Time: 5m
- Cook Time: 15m
- Ready In: 20m
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This information is per serving.
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.
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
- 24-36 raw oysters
- crushed ice
- red sauce
- fresh and lemon wedges
- sesame seeds
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.
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.