Oysters On The Half Shell

Oysters On The Half Shell

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , ,

Yields or Serves:  

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Use only oysters with tightly closed shells; throw away any that are open. Due to potential health risks, pregnant women, babies, young children, the elderly, or anyone whose health has been compromised should not eat raw seafood. 

  • 24 Rappahannock Oysters (Or Other Variety)
  • Course Crystal Salt
  • 1 Yellow Bell Pepper (Seeded & Diced) - Optional
  1. Cover each of 4 plates with enough salt to form a steadying, sand like base for oysters. Scrub oyster shells. Make sure to be careful to leave all the juices in a half shell.
  2. Shuck oysters. Cut meat away from shell, but do not remove. Place 6 oysters on the half shell on top of coarse salt on each plate. Sprinkle diced yellow pepper over each (Optional).
  3. Serve immediately.
  4. Serve 4
  5. "Work With What You Got!"
  6. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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