![]() ![]() Insert oyster forks (one per guest) into the ice. Place the oysters, hinge side in, working clockwise around the platter in alphabetical order (if there is more than one type of oyster). ![]() Place a ramekin of cocktail sauce to the right of the lemon. Place a ramekin of mignonette to the left of the lemon. Start with a shallow platter filled with your crushed ice or aluminum foil hack: Position a lemon half at six o’clock. To get those beautifully decorated oyster platters you see at restaurants, Griffin has the breakdown. “Put it on, and the oysters will have success both sitting on ice and crinkled up aluminum foil.” “You could take aluminum foil, crunch it up together and pull it apart so that it creates a little bit of crinkle,” he explained. Todd Mitgang, chef and partner at Crave Fish Bar, has an even easier solution. ![]() “, wrap ice in a kitchen towel, and then grab a hammer,” Griffin said, “but safer to buy those smaller ice cubes at 7-Eleven.” To get that crushed-ice-on-a-platter look, you can make it at home. What's this mignonette sauce you are talking about?Īlway keep fresh shellfish on ice. ![]() Plate the oyster and wipe the knife clean before proceeding to the next oyster. Run the knife below the meat to detach the muscle.Brush away any bits of shell or grit from the perimeter of the shell with the tip of the knife or a towel. Look at the oyster: The meat should be plump and resting in plenty of liquor.Remove the top half of the shell there should be no meat attached. Scrape the blade across the top of the oyster shell to release the adductor muscle.Clean off any debris from your knife by wiping it on the towel. Wiggle the tip until it sinks in, then twist it to pop the hinge. Hold the oyster down with your left hand and insert the tip of an oyster knife into the hinge, angling it downward towards the cup.Fold the towel over the wider half of the oyster, leaving the hinge exposed. Place the oyster flat side up on a folded towel with the hinge facing to the right (if you are right-handed).Matt Griffin, executive chef and partner at Jeffrey’s Grocery, a New York City-based restaurant with a raw bar, gave me a step-by-step guide. If you do insist on DIY-ing it, you’ll need a kitchen towel, an oyster- or clam-shucking knife (yes, they are different), or a dull knife, some common sense and a little confidence. If this intimidates you, then feel free to enjoy the raw bar from the experts out at a restaurant-it can get dangerous at home. When it comes to adding any sauces or extras, you can drink a little bit of the liquor, add the condiment, and then do your thing. The oyster is meant to be savored, so chew several times rather than swallowing it whole.” “Now, gently tip the narrowest end of the shell into your mouth, slurping the oyster and the oyster liquor into your mouth,” Wagner said: “You may have to tip your head back a bit. Savor the flavor as it transitions from salty to sweet.īut to get an idea of how to gracefully swill, I spoke with Rachel Wagner, a licensed corporate etiquette consultant and owner of Rachel Wagner Etiquette and Protocol.įirst off, gently pick up a shell between your thumb and first two fingers. As you look at it, you’ll notice some liquid in the shell with the meat. Smell the briny and sweet-again, not fishy-aromas. A good sequence to follow is see, smell, sip, slurp, savor. Eating them can sometimes be even more intimidating than not knowing how they will taste. ![]()
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