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Oysters in Champagne Vinegar
Sauce, Happy New Year and
Tasty Home Cooking Turns Two!

Posted by Denise on January 1, 2013

oysters in champagne vinegar sauce on ice1
Plump succulent oysters are covered with a tangy Champagne vinegar sauce.

Oysters with Champagne Vinegar Sauce are elegant appetizers for any party or gathering. The brininess of the oysters contrasts nicely with the sweet tartness of the Champagne vinegar and the finely minced onions. Your guests won’t be able to eat just one!

If you can get the oysters shucked but still with their shells, that would be helpful. However, as long as you are careful and wear hand protection, oysters can be shucked at home pretty easily. Always scrub the oyster shells off with cool water and a scrub brush before opening the shells to keep sand and other things out of the oyster. The keys to opening the shells are to steady the shell on a towel or other slip-resistant surface to keep it from sliding away from you and to insert a strong blade right next to the rear of the oyster shell in order to pop the hinge. This is the spot that keeps the entire shell closed. There are tools just for opening oysters, but a strong screwdriver can be used as long as you take care to protect your hands so if the screwdriver blade slips, you aren’t slicing your fingers open. Once you are able to wedge the blade into the rear hinge, rock it back and forth while exerting pressure to push it in further until you are able to disconnect the hinge. The entire top of the shell will be loose now. When the hinge is popped, carefully run a blade against both the upper and lower shells to free the oyster meat. Keep as much of the juice with the oyster as possible. It adds to the flavor.

The general rule of thumb is that you should only eat raw oysters in months that contain an “r” in the name. This makes sense because the only 4 months without an “r” are May, June, July and August, when the ocean waters are warmest. Warm waters can breed pests that may make you ill, but the rest of the year the oysters are considered safe. That still leaves 8 months of the year to enjoy these luscious babies. Keep them chilled on ice if they will be sitting out on a serving table for any length of time.

We found the recipe in Williams-Sonoma Essentials Vinegar cookbook and made minor modifications.

 

  Printer friendly recipe without photos 

 

Oysters in Champagne Vinegar Sauce

 

 oysters in champagne sauce ingredients

 Oysters in Champagne Vinegar Sauce ingredients

 

 

 

Serves 6 to 8

Ingredients

 

5

dozen fresh oysters (60)

6

shallots on 1 red onion, finely chopped

½

cup Champagne vinegar

1

teaspoon coarse cracked pepper

2

tablespoons good quality olive oil

1

tablespoon chopped dill

3

lemons, cut into wedges for garnish and squeezing

 

Instructions

 

 

*** Note: Make sure to keep oysters cold even when serving. A good way to do this is to serve them on a platter of crushed ice. If they are being eaten within a few minutes, ice is not needed.

 

1.     Carefully shuck the oysters if the fishmonger did not do it. Always scrub the oyster shells off with cool water and a scrub brush before opening the shells to keep sand and other things out of the oyster. The keys to opening the shells are to steady the shell on a towel or other slip-resistant surface to keep it from sliding away from you and to insert a strong blade right next to the rear of the oyster shell in order to pop the hinge. This is the spot that keeps the entire shell closed. There are tools just for opening oysters, but a strong screwdriver can be used as long as you take care to protect your hands so if the screwdriver blade slips, you aren’t slicing your fingers open. Once you are able to wedge the blade into the rear hinge, rock it back and forth while exerting pressure to push it in further until you are able to disconnect the hinge. The entire top of the shell will be loose now. When the hinge is popped, carefully run a blade against both the upper and lower shells to free the oyster meat. Keep as much of the juice with the oyster as possible. It adds to the flavor.

 

washing oysters for Oysters in Champagne Vinegar Sauce oysters in champagne sauce opening oysters

oysters in champagne sauce opened oyster

 

 

2.    In a bowl or measuring cup, combine the remaining ingredients except for the lemon wedges and the chopped dill. Mix well.

 

 oysters in champagne sauce onions oysters in champagne vinegar sauce onions

 

oysters in champagne sauce mixed

 

 

3.     Right before serving, spread the bottom of a large platter with a thin layer of Kosher salt or crushed ice. Lay the oysters in the bottom half of their shells on top of the salt or ice and snuggle them in so they are level to ensure the liquid doesn’t leak out. Spoon the vinegar sauce over each of the oysters. Sprinkle with the chopped dill. Add the lemon wedges to the platter for garnish and use.

 

 

 oysters in champagne vinegar closeup


oysters in champagne vinegar sauce on platter1


 

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