Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings, 6 oysters eachJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings, 6 oysters each
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 6 oysters each
Yield:
4 servings, 6 oysters each
Jump to Nutrition Facts
Jump to recipe
Shopping for Fresh Oysters
When shopping for fresh oysters, buying them from a reputable fishmonger is crucial. The oysters should feel heavy for their size and have a clean, fresh ocean smell. Their shells should be closed completely, or they close when you touch them, which means they’re still alive. Dead oysters have open or broken shells and should be discarded immediately.
Storing Fresh Oysters
Store fresh oysters in the refrigerator with the cupped side of the shells down. Cover them with a damp kitchen towel. Oysters are best consumed within 24 hours. Before shucking, the oysters should be scrubbed clean to remove any dirt or sand.
Cook Mode(Keep screen awake)Ingredients⅔cupchampagne vinegar or white-wine vinegar2 tablespoons finely diced shallot2 teaspoons freshly ground pepper, or more to taste24small- to medium-size oysters
Cook Mode(Keep screen awake)
Ingredients
⅔cupchampagne vinegar or white-wine vinegar
2 tablespoons finely diced shallot
2 teaspoons freshly ground pepper, or more to taste
24small- to medium-size oysters
Directions
To prepare sauce: Combine vinegar, shallot and pepper in a glass or stainless steel bowl. Cover and refrigerate for at least 1 hour before serving.
To shuck oysters: Before you begin, be sure you have an oyster knife; do not try to shuck oysters with a regular kitchen knife. Rinse oysters under cold running water. Throw away any that are open and don’t close if you tap them.
Place an oyster flat-side up on a work surface. Grip the oyster with a kitchen towel to help protect your hand (or wear a glove), leaving the narrow hinged end exposed.
Place the tip of the knife between the top and bottom shells just adjacent to the hinge. Press inward, twisting and wiggling your knife tip, to release the top shell. At first, it may seem like you aren’t making progress, but continue with gentle pressure. Continue wiggling the knife while pressing inward until the shell pops open. Try to keep the oyster level so the flavorful “liquor” (briny, salty seawater) stays inside the deep bottom shell.
Transfer the oyster in its bottom shell to a bed of crushed ice, rock salt or crumpled foil that will keep the oyster level. Serve immediately, with about 1/4 teaspoon mignonette sauce per oyster.
Equipment
Oyster knife
To make ahead
Cover and refrigerate the sauce (Step 1) for up to three days.
Originally appeared: Updated November 2022
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Nutrition Facts(per serving)52Calories1gFat5gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
