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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Oysters on the Half Shell with Apple-Horseradish Slaw

    Lobo
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    • Post n°1

    Oysters on the Half Shell with Apple-Horseradish Slaw Empty Oysters on the Half Shell with Apple-Horseradish Slaw

    Post by Lobo Tue Jan 26, 2016 12:37 am

    Oysters on the Half Shell with Apple-Horseradish Slaw Img47l
    Oysters on the Half Shell with Apple-Horseradish Slaw
    Oysters on the Half Shell with Apple-Horseradish Slaw Translucent
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    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Servings: 4
    Plump, briny, Atlantic oysters are cleverly offset by tangy green apple and pungent horseradish in the crunchy slaw that tops them here. A small amount of crème fraîche mellows the assertiveness of the topping, and its richness matches that of the oysters.






    • 61

    Ingredients:


    • 12 Atlantic oysters, such as Malpeque

    • 1 Granny Smith apple
    • 1 celery stalk
    • 1 tsp. prepared horseradish
    • 2 tsp. crème fraîche
    • Coarse salt for serving

    Directions:

    Scrub the shell of each oyster with a stiff-bristled brush and rinse thoroughly under cold running water. Discard any oysters that do not close when touched.

    To shuck each oyster, grip it, flat side up, with a folded kitchen towel (to protect your hand). Positioning an oyster knife to one side of the hinge (opposite the concentric ridges of the shell), push the tip between the shells and pry upward to open. Keeping the blade firmly against the top shell, run it around the perimeter of the oyster to sever the muscle holding the shell halves together. Discard the top shells. Run the knife underneath the oyster to free it from the bottom shell, being careful not to spill the juice, or liquor, and then set the oyster in its shell on a plate. Repeat with the remaining oysters. Refrigerate the oysters until ready to serve.

    Peel, quarter and core the apple. Using a mandoline or a large, sharp chef's knife, slice the apple quarters paper-thin. A few at a time, stack the slices and cut them into thin julienne. Cut the celery into thin julienne less than 1 inch long. In a bowl, combine the apple, celery, horseradish and crème fraîche and mix gently until well combined.

    When ready to serve, pour a thin layer of coarse salt onto a platter. Arrange the oysters on top of the salt, taking care not to spill the juice. Spoon an equal amount of the apple-horseradish slaw on top of each oyster and serve immediately; provide small shellfish forks, if desired. Serves 4 to 6.

    Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

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