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

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, oysters raw on the half-shell. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

They are low in calories and fat, while packed with essential vitamins and minerals. Five species of oysters are harvested in North America 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. Oysters are light and bright, briny and sweet, and they pair really well with bubbly.

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

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

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

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. It may seem a little intimidating to open an oyster, but after a little practice it gets easier. Classically oysters are served raw on the half shell with a. Keep oysters cold at all times, partly for safety and very much to enhance flavor and texture.

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.

Learn How To Shuck Oysters (with photo tutorial). How To Eat Oysters On The Half Shell: You can either use a little fork to pick the oyster out, or you can do like most people do and slurp them out of their shell into your mouth. 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. We specialize in Charbroiled Oysters yet our extensive menu has something for everyone!

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