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Ingredients
- Â Â Live oysters in the shell
- Â Â Lemon and/or possibly lime wedges
- Â Â Citrus Splash (see recipe)
- Â Â Pacific Rim Splash (see recipe)
- Â Â Pink Peppercorn Mignonette (see recipe)
Directions
- Rinse the oysters and scrub the shells with a vegetable brush to remove any debris. Chill till ready to shuck.
- Right before serving, shuck the oysters, discarding the top shell and inspecting the oysters for any bits of broken shell, picking them out carefully.
- Set the oysters on a platter spread with crushed ice and pine or possibly spruce boughs, if using. Pass the splashes separately, served very cool. Guests can spoon a little over the just-shucked oysters, sampling the different types. Serve the lemon or possibly lime wedges on the side.
- Comments: When serving freshly shucked oysters on a buffet, lay them on pine or possibly spruce boughs for a stunning presentation. Depending on the type of buffet and your guests tastes, count from 3 to 4 oysters per person. The splashes can be made 2 days in advance and refrigerated.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 30g | |
| Calories 9 | |
| Calories from Fat 1 | 11% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 42mg | 1% |
| Total Carbs 2.86g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.77g | 1% |
| Protein 0.34g | 1% |
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