Freshly shucked oysters are a classic -- and classy -- starter to a festive seafood feast. They should smell briny and fresh -- toss out any that don't pass the sniff test. To level the oysters and make sure the juices don't spill out, serve them nestled in a bed of coarse salt.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2014
Ingredients
Method
Using stiff brush, scrub oysters under cold running water. Using thick cloth or glove, hold oyster, curved part of shell down; insert oyster knife into small opening near hinge. Twist knife to break hinge; wipe blade clean. Reinsert knife and slide along underside of top shell to sever muscle; discard top shell, removing any grit or broken shell on oyster.Keeping oyster level to retain juices, slide knife under oyster to sever bottom muscle. Repeat with remaining oysters, wiping knife clean between each. Serve with hot pepper sauce, lemon wedges and horseradish.
Tip from The Test Kitchen: Grated fresh horseradish is a must for this recipe. If you can't find the fresh root in the produce aisle, skip it and just go with the lemon and hot pepper sauce. Bottled prepared horseradish doesn't have the right pungent tang for these ultra-fresh shellfish.
Nutritional facts per serving: about
- Fibre 0 g
- Sodium 59 mg
- Sugars 0 g
- Protein 2 g
- Calories 19.0
- Total fat 1 g
- Cholesterol 15 mg
- Saturated fat trace
- Total carbohydrate 1 g
%RDI
- Iron 14.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0
