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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.
The five most well-known oysters — the only ones commercially harvested, grown, and sold in the United States — are Pacific oysters, Kumamoto oysters, Atlantic (or Eastern) oysters, Olympia ...
Suggest that guests dress their oysters as they desire. Slurp and eat. Mignonette Sauce Sampler: Classic Mignonette: One tablespoon minced shallots stirred into 1⁄3 cup white wine or champagne vinegar, with cracked black pepper added to taste. Mango Mignonette: Add about 1 tablespoon finely chopped fresh mango or papaya.
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Spread a layer of rock salt over a baking sheet/tray. Set the oysters into the salt, rounded-side down. Roast until the top shells start to loosen and the oysters start to open, about 15 minutes. Remove them from the oven and with a small sharp knife, carefully remove the top shells and detach the oysters, keeping the liquid in the shell.
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).
2. In a soup pot, heat the oil. Add the fennel, celery, bell pepper, minced garlic and the remaining onion. Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes. Uncover and cook until tender, 3 minutes longer. Add the tomatoes with their juices and the shrimp stock; bring to a simmer.
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