alive logo

Oysters on the Half Shell with Fresh Tomato Mignonette


    Oysters on the Half Shell with Fresh Tomato Mignonette

    Jalapenos add a spicy kick to this succulent shellfish appetizer.


    1 medium-sized tomato, seeded and very finely diced
    1 shallot, peeled and very finely minced
    2 Tbsp (30 mL) finely chopped Italian parsley
    2 Tbsp (30 mL) freshly squeezed lemon juice
    1 jalapeno pepper, seeded and finely minced
    1/4 tsp (1 mL) sea salt
    Freshly ground black pepper
    Rock salt and chipped ice
    2 dozen fresh oysters
    Tiny fresh basil leaves, for garnish
    Lemon wedges

    To prepare tomato mignonette sauce: Combine tomato, shallot, parsley, lemon juice, jalapeno, salt, and pepper in bowl. Fold together to blend. Set aside to marinate.

    Spread bed of chipped ice over base of platter and sprinkle generously with rock salt. The salt will slow ice from melting.

    To shuck oysters: Be sure to use an oyster shucking knife. Rinse oysters under cold running water, discarding any that don’t close when tapped.

    Place oyster flat side down on firm surface. Wearing a heavy glove, grip oyster, leaving the narrow hinge exposed. Using your other hand, place tip of oyster knife into the hinge and firmly wiggle the tip back and forth, up and down while firmly pressing inward to release hinge. It will be quite secure.

    Be careful to keep the oyster level, as you don’t want to spill the liquor (briny water inside oyster). Pry open shell and wipe knife. Run your knife along bottom of shell to loosen the muscle. Drain liquor into sauce.

    Place oyster in its bottom shell and nestle into chipped ice, keeping shell level. Repeat with remaining oysters. Divide tomato mignonette evenly among raw oyster halves. Serve immediately with lemon wedges.

    Serves 6.

    Each serving contains: 56 calories; 6 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 5 g carbohydrates (1 g sugar, 1 g fibre); 160 mg sodium

    source: "Earth Hour Appies", alive #389, March 2015


    Oysters on the Half Shell with Fresh Tomato Mignonette




    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.