Oysters Raw on the Half-shell
Oysters Raw on the Half-shell

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, oysters raw on the half-shell. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Oysters Raw on the Half-shell is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Oysters Raw on the Half-shell is something which I’ve loved my whole life. They are fine and they look fantastic.

Read Customer Reviews & Find Best Sellers. Classically oysters are served raw on the half shell with a little mignonette sauce, which refers in French to "black pepper," but you can also enjoy them without any sauce at all. Oysters on the half-shell are my go-to move whenever I'm hosting a cocktail or dinner party, since they're the perfect party-starter.

To get started with this recipe, we have to prepare a few components. You can cook oysters raw on the half-shell using 5 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Oysters Raw on the Half-shell:
  1. Get 1 dozen Whole Oysters
  2. Get 3 large Lemon
  3. Get 1 tbsp Kosher Salt
  4. Make ready 1 cup Cocktail Sauce
  5. Prepare 1 Tabasco® Brand Pepper Sauce

Then, when the tray of oysters nested in ice arrives at your table, bravely. Generic - Oysters, Raw, on the Half Shell. How does this food fit into your daily goals? How to Make Baked Oysters On The Half Shell I found this particular Spicy Oysters with Bacon & Cheese recipe on a site, Maryland Delivered.

Steps to make Oysters Raw on the Half-shell:
  1. Strike oyster shells using the blunt side of a butcher knife. Be sure to strike the opening seam while holding the oyster in the vertical position.
  2. A few strikes will render the shell slightly ajar, insert the sharp side of the blade (not the point) and pry open to a 45° angle.
  3. Use the point of your knife to separate the foot of the oyster from its shell on both sides. Use your hands to open the shell completely; discard the more shallow half of the shell.
  4. Rinse the meat and retained shell to rid them of any shell fragments and/or sand. Serve the meat on top of each half oyster shell. For additional presentation value, serve them on a plate of crushed ice.
  5. Slice the lemons in half and serve on the side along with all remaining ingredients. The oysters can be enjoyed with any combination of the condiments; my personal favorite is a light squeeze of lemon juice, a pinch of salt and a dash of Tobasco sauce.
  6. Advise your guests to NOT chew the oysters, they are to be savored and swallowed whole.

Raw oysters are very good for you. They are low in calories and fat, while packed with essential vitamins and minerals. Five species of oysters are harvested in North America The first time I tried raw oysters was at the Wolseley, the ultra-post London restaurant. When the half-dozen exquisite shellfish arrived at my table, I looked at my dining companion (my sister. Famous for its Harborwalk, Marina, and the Half Shell Raw Bar, one of the Best Seafood Restaurants in beautiful Key West!

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