Shucking fresh oysters is easier than you think, and in this video I’ll show you an almost foolproof method for getting to the good stuff. Speaking of good stuff, you’ll also see how to make a classic mignonette sauce. This shockingly simple vinegar-based condiment perfectly amplifies the brininess of oysters, and is my favorite way to enjoy these delicious bivalves. Enjoy!
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/chef-john-s-mignonette-sauce-recipe-8763186
To become a Member of Food Wishes, and read Chef John’s in-depth article about Oysters for Beginners, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join
You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/
Mignonette Soslu Çiğ İstiridye
Bu hazırlamada istiridyeler açılıp kabuk üzerinde servis ediliyor; isteğe bağlı mignonette sosu sirke, arpacık soğanı ve karabiberle hazırlanıyor.
Malzemeler
- İstiridye
- Arpacık soğanı
- Şampanya sirkesi
- Taze çekilmiş karabiber
- Buz
- Limon, isteğe bağlı
Hazırlanışı
- İstiridyeleri açmak için istiridye bıçağı kullanın.
- İstiridyeyi, düz yüzü üstte kalacak şekilde bir havluya yerleştirin ve iki kabuğun birleştiği uçtaki çentiği bulun.
- Havluyu istiridyenin üzerine katlayın; kıvrık ucu yukarı bakan bıçağın ucunu kabukların birleştiği çentiğe yerleştirin.
- Bıçağı düz tutarak yatay düzlemde sağa sola oynatın ve yaklaşık 3/8 inç içeri ilerletin; bu aşamada bıçağı döndürmeyin.
- Bıçak yeterince ilerleyince çevirerek menteşeyi açın. İşlemin hiçbir aşamasında bıçağı yukarı aşağı kaldırıp levye gibi kullanmayın.
- Menteşe açılınca bıçağa yapışan kabuk parçalarını havluyla temizleyin.
- Bıçağı kıvrık ucu aşağı bakacak şekilde çevirin; üst kabuğun altından düz kaydırarak kabuğu ayırın ve istiridye üzerindeki küçük kabuk parçalarını temizleyin.
- Kabuğu eğmeden suyunu koruyun ve alt kabuktaki kası kesin.
- İsteğe bağlı olarak, suyunu dökmeden istiridyeyi sunum için ters çevirin.
- Arpacık soğanın üstünden biraz kesin, kök ucundan ikiye bölün ve kabuğunu ve sert dış katmanlarını soyun.
- Soğanı uzunlamasına, diğer tarafa tamamen ulaşmadan ince kesikler atarak doğrayın; ardından enine ince ince kesip kıyın.
- Daha ince bir kıvam isterseniz soğanı birkaç kez daha kıyın ve bir kaseye şampanya sirkesi dökün.
- Kıyılmış arpacık soğanını sirkeye ekleyin ve taze çekilmiş karabiber katın.
- Karışımı küçük bir kaşıkla karıştırın; isterseniz kullanmadan önce buzdolabında bir süre bekletin.
- Açılmış istiridyeleri buzun üzerine yerleştirin ve yanına mignonette sosunu, isteğe bağlı olarak küçük bir parça limonla birlikte koyun.
- İstiridyenin üzerine az miktarda, genellikle birkaç damla, mignonette sosu ekleyin.
I add cayenne to my sauce
I love oysters. I once ate 6 dozen in PEI. Love them.
Can someone tell me how to find oysters that are worthy of eating on the half shell?
I would want to be careful.
I watched it until the end, and I STILL don't like raw oysters. However, I can't help but watch every Chef John video until the end, because he taught me how to cook, and for that, I am enternaly grateful.
Wonderful Chef John! And which antibiotic would you recommend to go with that?
I don't know if flipping your shucked oyster over makes it look any better, but it certainly can't make it look any worse.
Eww… but thanks anyway! Merry Christmas to you n fam and ty for all the Food Wishes! (Mine is to never eat mollusks 🙂
Helps if they are ice cold, like shucking little neck clams. Been eating them raw since i was a kid living in Sheepshead Bay, Brooklyn. 😊
Horseradish! Raw grated horseradish and then optionally a tiny squirt of lemon juice, that's my favorite way to eat them! Never tried shucking them myself before, thanks for the tutorial! Question: how do you if you have a bad one that should be thrown out?
What no hot sauce?
I love love love oysters, and when they're on sale for a buck each, I'd love to get some. Chef, you've inspired me to get an occasional half dozen for a special treat
Why flip the oyster? Are there pearls on the top side?😮
My lovely neighbors have invited me to their full on, traditional French Christmas eve dinner… oysters included. Heaven. And a friend holds her 'Oysterpalooza' each fall, with 4 different East Coast oysters.. that's something to look forward to!!! Thanks for this, I have more confidence in opening an oyster now, should the opportunity arise!!
Now, how to batter and fry oysters and make a sauce with the juices. And, Battered and Fried Salmon and Chips with a Sauce, please!❤❤❤
I love oysters but have a hard time shucking them. My favorite condiment is a little wasabi and a few drops of Ponzu or soy sauce.
I grew up on and around the Gulf coast. I learned to open oysters with a church key (can opener). I didn't know oyster knives existed for years.
Stupid but serious question as clams/oysters always creeped me out, do you chew them or swallow them whole? I honestly can't tell
you know shit's gotten serious when Chef John breaks out the ironed white cuffs when shucking oysters
Ironic that this came out the same time people got a Noro Virus outbreak from oysters at an LA’s Best 100 restaurant event
Excellent recipe! Thanks and merry Christmas
Ps it seems like there is no more that awful automatic translation and I can her your original voice 👍
This chicken stew looks perfect for a cozy winter dinner!
Chef, I cracked open an oyster which had a sea worm in it, how do I proceed?
Do you recommend the mignonette for rocky mountain oysters as well?
I'll eat the occasional oyster but I definitely prefer clams. So much so that I learned how to shuck them. I wish clams were as easy to open as oysters! Thanks for the tutorial! I may try my hand at oysters. Happy holidays Chef!
Love oysters. Could eat a load of them any time
I live in Japan, and I am so lucky to enjoy fresh, fried, and even large ones the size of an adult's palm (from Hokkaido).
I love oysters but they don’t love me, even in months with an “R.”
This would have been so helpful 3 weeks ago 😂
Buck a shuck fridays at whole foods! $1 for oysters, $2 if you have them shuck em for you
No training wheels required.
Delicious🥂
Do you chew or just swallow whole?
dreadful timing, with the nasty norovirus coming from the 'sters
He said, “you decide,” but this time, did not remind us that we are, after all, the Alexander Graham Bell of how we make our oyster shell.
Did you save any for Michele?
Love them! One drop of Tabasco is great, also. If you have them at a sushi bar, they come sitting on a rice ball that is wrapped horizontally, along with the oyster with nori. I call it an oyster boat. Uni (sea urchin roe) as well as scallops are served the same way, although scallops can be served as nigiri.
awesome but no thanks. I've seen too many monster inside me episodes to know a creepy crawly might be inside it.
I grew up in the south and always had gulf oysters. I liked them…until my trip to Boston for work. Atlantic oysters made me scoff at gulf oysters. I order them from time to time and are shipped to my door. Also in the south, we traditionally ate them with cocktail sauce, horseradish, and a lemon squeeze. When I was northeast is when I first experienced the minuet. That is also my preference. Anyway, glad you covered this fantastic food.
Anyone know a word that rhymes with oysters
Flipping oysters? Bah!
Best video eeevveerrr!❤
Yum. Now i have to try with the sauce. I ❤ how he ate up all 5 in like, 30 secs.
Instruction unclear I lost an eye.
Anyone here from the LA Times