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Oysters and Clams with Asian Mignonette

From Jim, owner of the Lucky Pelican in Sarasota c/o http://steamykitchen.com/
Knock two oysters/clams against each other or one against the counter, if they sound hollow, throw them. They should also be closed super-tight. At home,store the oysters and clams in a small bowl. Fill a larger bowl with ice and put the smaller bowl inside, on top of the ice & refrigerate. If stored properly, they’ll last for a few days.
Serves 4 as appetizer

1 dozen fresh oysters in shell
1 dozen fresh clams in shell
1 dozen extra large cooked shrimp
For the Asian Mignonette
1 teaspoon water
2 tablespoons sweetened (seasoned) rice vinegar
1/4 teaspoon red peppercorns
1 teaspoon finely minced ginger
1 teaspoon finely minced shallots
1/4 teaspoon whole coriander seeds (optional)

In a small bowl, whisk together the Asian Mignonette ingredients. Set aside while you carefully shuck the oysters and clams. Serve the Asian Mignonette, shrimp, oysters and clams on a bed of crushed ice.

oyster

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