EatingWell


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What's This?
Serving size 4
Prep Time
Total Time

Ingredients

½ cup rice vinegar1 Tbsp lime juice1 Tbsp finely diced shallot2 tsp seeded and finely diced jalapeño, or to taste1 tsp sugar3 Tbsp finely chopped fresh cilantro24 oysters

Directions

1. To prepare sauce: Stir vinegar, lime juice, shallot, jalapeño and sugar in a bowl until the sugar dissolves. Cover and refrigerate for at least 1 hour before serving. Stir in cilantro just before serving.

2. To shuck oysters: Before you begin, be sure you have an oyster knife; do not try to shuck oysters with a regular kitchen knife. Rinse oysters under cold running water. Throw away any that are open and don’t close if you tap them.

3. Place an oyster flat-side up on a work surface. Grip the oyster with a kitchen towel to help protect your hand (or wear a glove), leaving the narrow hinged end exposed.

4. Place the tip of the knife between the top and bottom shells just adjacent to the hinge. Press inward, twisting and wiggling your knife tip, to release the top shell. At first, it may seem like you aren’t making progress, but continue with gentle pressure. Continue wiggling the knife while pressing inward until the shell pops open. Try to keep the oyster level so the flavorful “liquor” (briny, salty seawater) stays inside the deep bottom shell.

5. Wipe your knife to remove any debris, then pry open the shell by inserting the knife tip in one or two other spots, twisting it to release the shell completely. Continuing to hold the oyster level, run your knife along the inside of the upper shell to cut the muscle that attaches the oyster to the top shell. Run your knife along the inside of the lower shell and gently cut the oyster free. Leave the oyster nestled in the shell. (If you open an oyster that has a strong, sulfurous smell, discard it. It’s dead.)

6. Transfer the oyster in its bottom shell to a bed of crushed ice, rock salt or crumpled foil that will keep the oyster level. Serve immediately with about 1/4 teaspoon “Hog Wash” sauce per oyster.

To Make Ahead: Cover and refrigerate the sauce (Step 1) for up to 3 days; stir in cilantro just before serving.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 51
  • Calories from fat 9
  • Total Fat 1gm 2%
  • Sodium 150mg 6%
  • Total Carbohydrates 5gm 2%
  • Protein 4gm
  • Cholesterol 21mg 7%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Appetizer, Gluten Free, Healthy, Low Carb, Low Cholesterol, Low Fat, Shellfish, American, No-Cook, Valentine's Day, New Year, Father's Day, Fall, Spring, Summer, Mother's Day

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