Oysters Raw on the Half-shell
Simple and elegant, use these steps to get it done properly. Pairs well with white wine, champagne, or pale ale.
Oysters Raw on the Half-shell
Simple and elegant, use these steps to get it done properly. Pairs well with white wine, champagne, or pale ale.
Cooking Instructions
- 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.
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