Raw Oysters on the Half Shell with Cucumber Mignone

Name: Raw Oysters on the Half Shell with Cucumber Mignonette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large West Coast oysters; Crushed ice or rock salt; Cucumber Mignonette Sauce, recipe follows; Cocktail Sauce, recipe follows; 1 cup rice wine vinegar; 1 shallot, minced; 1 (1-inch) piece fresh ginger, peeled and grated; 1/2 hothouse cucumber, peeled and minced; 1 tablespoon sugar; Several turns freshly ground black pepper; 2 tablespoons prepared horseradish; 1 cup ketchup; 1 teaspoon Worcestershire sauce; 1/4 teaspoon hot sauce, or to taste; 1 lemon, juiced

Servings: persons

12 large West Coast oysters
Crushed ice or rock salt
Cucumber Mignonette Sauce, recipe follows
Cocktail Sauce, recipe follows
1 cup rice wine vinegar
1 shallot, minced
1 (1-inch) piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
1 tablespoon sugar
Several turns freshly ground black pepper
2 tablespoons prepared horseradish
1 cup ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce, or to taste
1 lemon, juiced

1
Begin by shucking oysters.
2
Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand.
3
Using the towel as a mitt, hold the oyster firmly on a flat surface.
4
Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open.
5
Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it.
6
Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself).
7
Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady.
8
Serve immediately.
9
In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mixing with a fork.
10
Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together.
11
Serve with raw oysters.
12
Mix ingredients in a blender to combine.
13
Cover and refrigerate until ready to use.

116

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 large West Coast oysters, Crushed ice or rock salt, Cucumber Mignonette Sauce, recipe follows, Cocktail Sauce, recipe follows, and more.

Yes, Raw Oysters on the Half Shell with Cucumber Mignonette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Raw Oysters on the Half Shell with Cucumber Mignonette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions