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12 freshly shucked oysters on the half shell, such as Rappahannocks Directions In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes.
Oysters Rockefeller is a dish consisting of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, bread crumbs, and then baked or broiled. Lemon wedges are the typical garnish. Many contemporary adaptations use diced oysters instead of whole.
Kaki furai or kaki fry (Japanese: カキフライ, romanized: kaki furai) is a Japanese dish consisting of panko-breaded deep-fried oysters. [ 1 ] [ 2 ] [ 3 ] The oysters used in the dish are either Crassostrea gigas ( Pacific oyster ) or Crassostrea nippona ( Iwagaki oyster ).
Raw oysters on the half-shell served with cocktail and mignonette sauces. Mignonette sauce is a condiment made with minced shallots, cracked pepper, and vinegar traditionally served with raw oysters. The French term mignonnette originally referred to a sachet of peppercorns, cloves, and spices used to flavor liquids, but now means cracked pepper.
Pteria sterna, or commonly known as the rainbow-lipped pearl oyster or the Pacific wing-oyster, is a species of marine bivalve mollusk in the family Pteriidae, the pearl oysters. This oyster can be found in shallow water along the tropical and subtropical Pacific coast of America, its range including Baja California , Mexico and northern Peru .
A simple prairie oyster in a glass. A prairie oyster (sometimes also prairie cocktail) is a traditional beverage consisting of a raw egg (often yolk alone), Worcestershire sauce, vinegar and/or hot sauce, table salt, and ground black pepper. A small amount of tomato juice is sometimes added, reminiscent of a Bloody Mary.
"Oyster stalls and lunch room at Fulton Market", 1867. Oysters in New York City have a long history as part of both the environmental and cultural environment. [1] [2] They were abundant in the marine life of New York–New Jersey Harbor Estuary, functioning as water filtration and as a food source beginning with Native communities in Lenapehoking. [3]
Pinctada fucata, the Akoya pearl oyster (阿古屋貝), is a species of marine bivalve mollusk in the family Pteriidae, the pearl oysters. Some authorities classify this oyster as Pinctada fucata martensii (Gould, 1850). [1] It is native to shallow waters in the Indo-Pacific region and is used in the culture of pearls.