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Oysters on the Half Shell

By Down to Earth May 14, 2021 1 min read

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Oysters on the Half Shell

Down to Earth Cuisine

Check out this easy spin on the classic "oysters on the half shell", add a hint of chili to kick it up a notch! Perfect for a summer day at the beach or in your backyard!

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Prep Time 15

Total Time 15

Course Appetizer

Cuisine seafood

Servings 1 person

Equipment

oyster knife

Ingredients

3 Miyagi oysters or whatever fresh oysters are available in your area
1 cup Hot mix micro greens for garish
½ Fresno chili minced
½ Shallot minced
½ Fresh lime, juiced
1 oz Olive oil
1 pinch Cilantro
Salt and pepper to taste
½ oz Champagne vinegar
1 clove Garlic

Instructions

Shuck oysters and reserve
To make the Mignonette sauce, first mince garlic, shallots, Fresno chili and cilantro.
Add lime juice, vinegar and olive oil.
Season with salt and pepper
Assemble. Spoon mignonette sauce over oysters and place on micro greens.
Enjoy!

Notes

Taking advantage of some of the amazing seafood in the Pacific NW, this recipe uses the delicious Hood Canal Miyage Oysters. Miyagi Oysters have been cultured for over 300 years in Japan before reaching the Washington coast. If these are not available in your area, feel free to use whatever oyster you get locally.

Keyword oysters, oysters on the half shell, seafood appetizers

Written by

David Boyd

Chef & Owner of Down to Earth Cuisine. Le Cordon Bleu-trained with over 20 years of experience designing custom menus for Seattle homes — from weeknight family dinners to private dinners that guests remember.

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