Oven-Roasted Oysters With Warm Butter Mignonette Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

30 minutes
Total Time

40 minutes

快烤牡蛎在热气腾腾的炉灶前弹出shells apart so they can be opened the rest of the way by hand, no shucking skills required.

Ingredients

2–4 servings

1 small shallot, finely chopped

3 Tbsp. red wine vinegar

12 oysters in shell

Coarse sea salt or kosher salt

1/4 cup (1/2 stick) unsalted butter, melted

Step 1
Preheat oven to 400°F. Stir shallot, vinegar, and 1 Tbsp. water in a small bowl; set aside. Line a plate with salt (this will help hold the oysters in place without tipping out their juices) and set aside.
Step 2
Rinse oysters, then arrange flat side up on a wire rack set inside a rimmed baking sheet. Roast until oysters crack open, 4–6 minutes. (They won’t open completely like a cooked clam; the top shell will separate from the bottom with about a 1/4" opening at the rounded end.) Some may open before others—remove from oven as soon as they open. Discard any oysters that don’t open after 7 minutes.
Step 3
To finish opening oysters: Fold a dish towel several times and hold oyster using towel. Slide a butter knife into opening all the way to the hinge. Turn butter knife perpendicular so top shell pops all the way open. Pull off top shell with your hand, being careful not to tip bottom shell and lose any liquid (this should all happen very easily without much force). Gently slide knife under oyster in bottom shell to release the muscle, then transfer to plate with salt.
Step 4
Stir butter into reserved vinegar mixture. Spoon over oysters.

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Reviews (4)

In coastal South Carolina and Georgia, there are oyster roasts. Build a wood or charcoal fire, dump fresh oysters on a grate above the fire and cover with seaweed or wet burlap for a short while. When lightly steamed, eat with melted butter, lemon juice, Texas Pete or whatever, washed down with an adult beverage, preferably outside near the beach. The thing is, slightly cooked oysters are not as good as fresh or roasted - they're someplace in between, still raw but warm, so no thanks (and I love raw on the 1/2 shell)
- chuck_j
- Somewhere Down South
- 2/10/2021
We had this tonight. We had 50 oysters. They all opened perfectly at 6 minutes. I did not have onions so just mixed a cup of butter and a 1/2 cup red wine vinegar. - couldn't have been easier and it was a hit! I will use that mixture again for shrimp and other seafood. It was like having warm raw oysters without gouging your hand.
- buttersmoke
- Williamsburg, VA
- 10/6/2020
Delicious! Great option for serving oysters , as there are MANY. And apparently many people are tunnel vision on only their way of preparing and eating oysters. I enjoy them so many different ways as they are so versatile. This is a keeper!
- banksolson
- Seattle
- 4/24/2020
To me, there is nothing worse on the planet than a half cooked warm oyster. I have been shucking oysters since I was 17 and I admit that there is a learning curve but it CAN and should be learned. I have, in a pinch, warmed oysters to get them to open but only so I could continue cooking them with a butter or bbq sauce topping. I have not tried this technique to get a raw oyster on the half shell out of the deal, but if I did, I would make sure they were JUST open and get them out of the oven before they began to cook and would then chill them to be served as a proper raw oyster. I have been to events where BBQ oysters are served by inexperienced or rushed personnel and have been so disappointed to find half cooked oysters with lukewarm sauce. YUCK. I hate to be so negative so I will add the suggestion of just chilling the warm oysters on a bed of ice or in the freezer to redeem this technique.
- matsutake
- Bay Area of San Francisco
- 2/13/2020