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In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Let cool, then coarsely crush the seeds in a mortar.
36 fresh raw oysters; horseradish, either freshly grated or from a fresh bottle of prepared horseradish; ketchup; lemon wedges; Mignonette Sauce (recipe follows) Tabasco sauce, or other liquid hot ...
Preheat the oven to 400°F. In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes.
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Oyster sauce describes a number of sauces made by cooking oysters.The most common in modern use is a viscous dark brown condiment made from oyster extracts, [1] [2] [3] sugar, salt and water, thickened with corn starch (though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch).
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More hack than recipe, roasting oysters in the oven is one of the simplest ways to open the bivalves. The heat loosens the adductor muscle that helps hold the shells together, allowing the oyster ...
Pickled oysters are a traditional way of preserving oysters by pickling or curing. To pickle oysters, they are usually cooked for a short period after removal from the shell, cooled, and placed in glass jars with vinegar and other spices.