Up the ante on oysters with a little embellishment
Ginger Lemongrass Mignonette
Mince 2 tsp. shallot and core of 2 stalks lemongrass. Grate 2 tsp. fresh ginger. Combine with ¼ cup seasoned rice wine vinegar and 1 tsp. freshly ground black pepper. Stir and let sit 5 minutes to meld flavors. Spoon over 1 dozen freshly shucked oysters.
Old Bay-Fried Oysters
Remove 1 pint shucked oysters from their liquor and transfer to a bowl with buttermilk to coat. In another bowl, combine 2 cups cornmeal and 2 cups flour with 8 tbsp. Old Bay and sea salt. Bread oysters in dry mixture. In a large pot fitted with deep-fry thermometer, heat peanut oil to 370 degrees. Fry oysters until golden brown, about 1 minute. Remove with a slotted spoon and drain on a paper towel-lined plate.
Grilled Oysters with Hot Miso Butter
Combine 2 tbsp. soft butter, 1½ tsp. white miso, and ⅛ tsp. cayenne. On the grate of a medium-hot grill, place a dozen oysters cupped-side down, cover, and grill until oysters start to open, about 2 minutes. Remove from grill, open oysters, and top with miso butter.
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