Raw oysters on the half-shell are a briny delicacy.
Oysters are a daring taste of the sea, with many different varieties ranging from salty Chesapeake Bay oysters to sweeter Goose Points from Washington. While there are many ways to prepare oysters, the traditional method has been to serve them raw, in order to maximize the natural brine that appears upon shucking a fresh oyster. Raw oysters should be served quickly and carefully to ensure the best taste and freshness.
Instructions
1. Purchase fresh oysters, preferably at a seafood market or wharf. Discard any oysters that are broken or already open.
2. Rinse the oysters under cold water, and use a stiff-bristled brush to scrub off any dirt on the shells.
3. Hold each oyster with the thick cloth, and insert the knife into the joint of the oyster. Rotate the knife like a screwdriver while wedging the oyster open. Slide the knife under the oyster meat to pry it loose, and discard the top half of the oyster shell.
4. Pour crushed ice into the serving plate, and place the shucked oysters on the ice, leaving space in the middle of the plate for the dipping sauces and lemons.
5. Place cocktail sauce, mignonette sauce and lemon wedges in the middle of the plate. Serve and enjoy.
Tags: middle plate