WEEK 33
Your Best Way to Prepare Oysters
Some call them an aphrodisiac -- we call them just plain good. Whether you have a fantastic mignonette or know a great way to roast oysters, we want to hear about it. And make sure to tell us which are your favorite varieties!
25 entries
About the
Contests
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there's no stopping us now. Read about it
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Contest Slideshow
Your Best Way to Prepare Oysters
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Six simple ingredients: cilantro, Sriracha, shallot, lime, oysters and butter.
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Cilantro and Lime await Merrill's knife. Amanda awaits something to do.
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Butter, meet Sriracha. It will pep you up.
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Lime, you are not going to win this battle.
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Lime juice, flecked with cilantro, because we forgot to rinse the tablespoon beforehand. We got a D in food-styling class.
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Mashing up the butter with the cilantro, shallot, Sriracha, salt and lime juice, which refused to blend into the butter.
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Mashing is always more fun when Merrill is telling jokes.
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Clean, shucked oysters are hard to improve, but they're about to be transformed into something amazing.
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Dabbing on the butter.
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First dibs!
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Contest Slideshow
Your Best Way to Prepare Oysters
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Amanda consults the menu, while Kristen works on the Wildcard winner and Merrill...well, not really sure what Merrill's doing.
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Ah, the magic of Wondra. Think they've updated this can since 1976?
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Wondra mixed with cayenne and a little s&p. As we discovered, the texture is almost sandy.
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The saffron immediately begins staining the boiling water yellow, releasing its fragrance.
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An egg yolk serves as the emulsifier for the aioli.
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A brief pause to check the other oysters, which are under the broiler.
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Whisking aioli is a two-person job.
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When one person's arm gets tired, you just switch places!
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A spritz of lemon, and some salt and pepper...
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...and you've got a saffron aioli good enough to eat with a spoon.
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Make sure to drain the oysters well before you dredge them, or the liquid will cause them to sputter in the hot oil.
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Plump little oysters, with their sandy coating.
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Carefully dropping each oyster, one by one, into the scalding oil.
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Amanda regards the sputtering oysters with an air of slight disapproval. Notice that Merrill -- who has harbored a fear of deep-frying ever since nearly burning down her kitchen several years ago -- is nowhere to be seen.
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Two or three minutes is all these little guys need.
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All Entries
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Raw Oyster Cocktails
added by Amber Olson
over 3 years ago -
Oyster Stew with Chorizo and Spinach
added by TasteFood
over 3 years ago -
Oysters with Cucumber-Jalapeño Granita
added by gluttonforlife
over 3 years ago -
Steamed Oysters with Tangerine Peel Sauce...
added by kianlam
over 3 years ago -
Oyster Po' Boy Pops
added by Sodium Girl
over 3 years ago -
Oyster Stew
added by F for Food
over 3 years ago -
Drunken Grilled Oysters
added by dominicc
over 3 years ago -
Cape Carteret Oysters Williams--AKA Rockefeller...
added by Annelle
over 3 years ago -
N'Awlins Oysters
added by aargersi
over 3 years ago -
Sexy Oysters with Pear Mignonette
added by pierino
over 3 years ago -
Six Oysters
added by reub
over 3 years ago -
Oysters with a Champagne Cucumber Mignonette...
added by melissav
over 3 years ago
