2 shallots, peeled and very finely chopped
60mls red wine vinegar
Freshly ground black pepper
Mix together the shallots and wine vinegar and season with a little black pepper.
Keep it chilled until you are ready to serve it with the oysters.
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Irish Oysters
Ingredients
2 tablesp. soy sauce
1 teasp. lemon juice
1 teasp. lime juice
2 tablesp. fishsauce
1¼ teasp. mirin
1 teasp. rice wine vinegar
1 scallion, finelysliced
Pour all ingredients, except the scallions, into a small bowl.
Whisk together and taste. Garnish with the sliced scallion.
Mignonette Sauce
2 shallots, peeled and very finely chopped
60mls red wine vinegar
Freshly ground black pepper
Mix together the shallots and wine vinegar and season with a little black pepper.
Keep it chilled until you are ready to serve it with the oysters.
Ponzu Sauce
2 tablesp. soy sauce
1 teasp. lemon juice
1 teasp. lime juice
2 tablesp. fishsauce
1¼ teasp. mirin
1 teasp. rice wine vinegar
1 scallion, finelysliced
Pour all ingredients, except the scallions, into a small bowl.
Whisk together and taste. Garnish with the sliced scallion.
Method
Copy TextHow to store:
When you bring raw oysters home, store them in the fridge, in their shell. Keep them as cold as possible to keep them fresh. The flavour is best if you eat them within 24 hours.
How to prepare:
1. Cover the palm of your hand with a folded tea towel. Place the cupped side of the oyster into your hand, with the flat side facing up.
2. Holding the oyster firmly with the towel insert the oyster knife into the hinge and lever upwards with a twisting motion.
3. Slide the blade along the underside of the shell to sever the muscle inside.
4. Use the knife to flip open the top shell, and then sever the muscle underneath which attaches the base of the oyster to the bottom shell.
How to serve:
Once the oysters are open you can throw away the top shell. Try and save any juices with the oyster in the bottom shell. Place on a bed of ice and check for any stray bits of shell. Oysters are most often served raw, on the half shell with plenty of lemon for squeezing over or with a splash of Tabasco Sauce. Other options include a classic shallot vinaigrette called Mignonette or a Ponzu Sauce.
Method
Copy TextHow to store:
When you bring raw oysters home, store them in the fridge, in their shell. Keep them as cold as possible to keep them fresh. The flavour is best if you eat them within 24 hours.
How to prepare:
1. Cover the palm of your hand with a folded tea towel. Place the cupped side of the oyster into your hand, with the flat side facing up.
2. Holding the oyster firmly with the towel insert the oyster knife into the hinge and lever upwards with a twisting motion.
3. Slide the blade along the underside of the shell to sever the muscle inside.
4. Use the knife to flip open the top shell, and then sever the muscle underneath which attaches the base of the oyster to the bottom shell.
How to serve:
Once the oysters are open you can throw away the top shell. Try and save any juices with the oyster in the bottom shell. Place on a bed of ice and check for any stray bits of shell. Oysters are most often served raw, on the half shell with plenty of lemon for squeezing over or with a splash of Tabasco Sauce. Other options include a classic shallot vinaigrette called Mignonette or a Ponzu Sauce.
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