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Oysters on the Half-shell with Wasabi Citrus Splash

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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the O'Reilly Estate in Fort Worth, Texas in 1988.

Winter time and charleston 059

Ingredients Edit

Directions Edit

  1. With a sharp knife peel grapefruit and tangerine just deep enough to expose the fruit removing all white pulp.
  2. Section the citrus over a bowl to catch the juices then finely chop fruit sections.
  3. Return fruit to the bowl and add remaining ingredients.
  4. Refrigerate for at least 2 hours or up to 2 days before serving.
  5. Wash oysters and scrub shells with a vegetable brush to remove any debris.
  6. Refrigerate until ready to shuck.
  7. Right before serving shuck oysters discarding top shells and inspecting oysters for any bits of broken shell picking them out carefully.
  8. Serve on a platter with crushed ice.
  9. Serve splash in a bowl so guests can spoon it over oysters.

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