Oysters on the Half Shell

Creativity on the Half Shell

Oysters were a culinary craze in the nineteenth century, with oyster houses and bars appearing all over the United States. Selling for 15 to 20 cents a dozen, diners enjoyed them with lemon, Tabasco, Worcestershire, and vinegar — now considered the traditional presentation for this chilled classic. On modern menus, oysters have creative culinary potential due to their “blank canvas” approach. To impress the adventurous, educated palates of today’s consumers, serve oysters with a fresh, flavor-packed gulp that inspires back-of-house innovation and differentiates your seafood category.

Oysters on the Half Shell with Kombucha-Hibiscus Mignonette and Pineapple, Thai Basil & Chile Garnish
Oyster on the Half Shell
Servings
4
Servings
4
Oysters on the Half Shell with Kombucha-Hibiscus Mignonette and Pineapple, Thai Basil & Chile Garnish
Oyster on the Half Shell
Servings
4
Servings
4
Ingredients
Kombucha-Hibiscus Mignonette
Pineapple, Thai Basil & Chile Garnish
Servings:
Units:
Instructions
Kombucha-Hibiscus Mignonette
  1. Stir all ingredients and 2 tablespoons water in a bowl; let stand to reconstitute hibiscus leaves, about 30 minutes. Makes about ½ cup. Refrigerate in an airtight container up to 1 week.
Pineapple, Thai Basil & Chile Garnish
  1. Stir all ingredients in a bowl. Makes about ½ cup. Refrigerate in an airtight container up to 3 days.
For Serving
  1. Cut oysters away from their top shells using an oyster knife; discard top shells. Slide the oyster knife under the oysters in the bottom shells to detach them from the shells; place oysters in their shells on a serving platter filled with crushed ice. Garnish platter with lemon and lime wedges; serve with ramekins of Kombucha-Hibiscus Mignonette and Pineapple-Thai Basil-Smoked Chile Garnish.