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Classic Fresh Oyster Appetizer
Fresh oysters are a real delicacy and raw oysters are easy party appetizers as long as you know how to prepare them correctly. Oyster shells can be sharp so you will need to take care when you open them. Fresh oysters need to be alive when you eat them, which means they have to be able to close their shells. If you have some open oysters, tap their shells. If the shells close, they are fine and you can eat them. If not, that means the oyster is dead and must not be eaten. Some oysters might be full of sand or dead and closed but they make a clacking noise when you tap them (and they are actually known as "clackers").
You will need an oyster knife to open oysters, although a blunt butter knife can be used. Live oysters, which are not in the water, close themselves tightly to seal in their fluids. An oyster knife has a short thick blade, which you need to insert into the rear shell hinge, twisting it until the shell pops. Beginners tend to use too much force, which is a bad idea because the blade might slip and cut you. Catch the liquid from the shells in a bowl when you open them and pour it back over the oysters.
You should wear a heavy glove when preparing fresh oysters, both because of the sharp shell and the sharp knife. Another way to open oysters for your oyster appetizer recipe is to find the "sidedoor" which is where the oyster lips widen halfway along the shell. If the water was heavily calcified or the shell is soft, you can use this rather than the back hinge. Both techniques can take a little practice.
Oyster Appetizer with Cucumber and Shallot
Ingredients -
24 Belon, Kumamoto, or Malpeque oysters
Rock salt or crushed ice
1 minced shallot
2 tablespoons fresh cilantro leaves, chopped
¼ teaspoon black pepper
½ minced cucumber
1 inch grated ginger
1 cup rice wine vinegar
Lemon wedges, to serve
Parsley, for garnish
Preparation:
Mix the shallot, cilantro, black pepper, cucumber, ginger and rice wine vinegar with a fork.
Cover and chill for between 1 and 24 hours so the flavors can blend.
Scrub the oysters with a stiff brush under cold running water to get rid of any dirt.
Pay attention to the hinge area where there might be trapped mud.
Fold a thick cloth over a few times and use it as a mitt.
Put an oyster cup-side down in your palm with the hinge facing you.
Insert a butter knife or oyster knife into the oyster and twist until the shell opens.
Cut the top shell away from the muscle and discard the top shell.
Detach the oyster with the knife, and then replace it in the shell.
Arrange the oysters on a bed of rock salt or crushed ice.
Drizzle the chilled dressing over the oysters and serve immediately, garnished with the lemon wedges and parsley.
(Serves 12)
Photo Description:
An oyster appetizer is a classic dish and fresh oysters have a really great flavor. They are salty, delicate, and very soft. You can serve oyster appetizers with various sauces and dressing or simply just as they are with some lemon wedges to squeeze over them. There are also recipes for grilled and baked oysters but fresh oysters have a beautiful flavor and texture and it is nice to serve them just as they are, without adding too many seasonings or flavorings. You can serve oysters on the half shell as an appetizer before any type of entree. Oysters should be served chilled and they go especially well with an accompanying glass of champagne.
