Catherine Fulvio's Duo of Oysters - Mignonette Oysters and Catherine's Smokey Oysters
I love the combination of the raw and cooked oysters. And for those of us who are nervous of raw oysters and / or shucking them, the baked oysters will introduce you to a whole new 9and easy) way of enjoying the wonderful Irish oysters
- Mignonette Oysters
For the mignonette sauce
- 4 shallots, very finely chopped
- 50ml white wine vinegar
- 50ml rice vinegar
- ¼ tsp white pepper
- Pinch sugar, to taste
- 12 oysters on ice
Catherine's Smokey Oysters
- 12 oysters, in their shells
For the flavoured butter
- 50g butter
- 2 tsp lemon juice
- ½ tsp smoked paprika
- ½ tsp Worcestershire sauce
- 1 tsp finely chopped parsley
- Flat leaf parsley, to garnish
- Lemon slices, to garnish
- To prepare the mignonette sauce, combine the shallots, white wine vinegar and rice vinegar together – stir in the pepper and a pinch of sugar to taste.
- Mix well and leave for at least 4 hours or overnight for the flavours to infuse.
- To prepare the grilled oysters, heat the oven to 220C/ 200C fan/ gas 7
- Scrub the oyster to remove any dirt and rinse under cold water. Set aside.
- Place the oyster flat side up on the roasting tray and bake for 12 minutes, just until the oyster juices begin to seep out from the shells. Remove from the oven.
- To open, use an oyster shucker - run the shucker back to the hinge of the oyster and then twist. If the oyster is still attached to the muscle on the shell, run the shucker between the oyster and muscle.
- Meantime melt the butter along with the lemon juice, paprika, Worcestershire sauce and parsley in a saucepan and heat for 1 minutes. Set aside.
- To serve, arrange the oysters, 3 grilled and 3 raw on each plate and spoon over one teaspoon of the butter onto the grilled oyster and spoon a little of mignonette sauce over each of the raw oysters.
- Sprinkle over some flat leaf parsley and garnish with lemon slices