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The Simple ShanDaph
Cool oyster in fridge or on ice to desired temperature. Shuck and enjoy.

Toppings and Sauces
Some people like to place a little sauce or topping on oysters on the half shell. Here are a few simple suggestions for you to try. The quantity of sauce or topping is personal, although we suggest that you do not hide the flavor of the oyster itself with too much topping or sauce.

• Finely grate fresh horseradish root and place on a ShanDaph.
• Add a squeeze of a fresh lemon and a little freshly grated pepper.
• Drop a dash of a prepared hot pepper sauce.

Cocktail Sauce
1 cup chili sauce
4 tablespoons grated horseradish
2 tablespoons lemon juice
1 tablespoon dry Sherry
2 tablespoons finely chopped celery

1 cup tomato ketchup
1/4 cup red wine vinegar
6 tablespoons grated horseradish

Combine all ingredients, mix thoroughly and chill.
Serve with ShanDaphs on the half shell.

Mignonette Sauce
1/4 cup finely chopped shallots
1 cup red wine vinegar
2 teaspoons freshly ground white pepper

1/4 cup finely chopped shallots
1 cup dry white wine
2 tablespoons chopped chives
1 teaspoon freshly ground white pepper

Combine all ingredients, mix thoroughly and chill.
Serve with ShanDaphs on the half shell.Maple

Maple Citrus Sauce
1 lemon
1 blood orange
1 lime
1 teaspoon finely chopped garlic
1/2 teaspoon maple syrup
1/2 teaspoon ground coriander seed
1/2 teaspoon fresh ground pepper

Combine all ingredients, mix thoroughly and chill.
Serve with ShanDaphs on the half shell.

Hot ShanDaph Appetizers and Other Dishes

Sautéed Oysters and Mushrooms
18 - 24 small to medium Shandaphs
1/4 cup of oyster liquor
2 large Portobello mushrooms sliced into strips
4 green onions finely chopped
1 small clove of garlic finely chopped
1 tablespoon of butter
1/4 cup of cream or blend
Generous amount of fresh ground pepper

Sauté onions, garlic and pepper in butter for one minute. Add mushrooms and sauté until a liquid develops. Add oysters and oyster liquor and sauté over medium heat for a few minutes. Remove from heat and add cream. Return to stove and let simmer while stirring in the cream. Serve by itself or over pasta or rice.

Shandaphs and Pesto
2 cups loosely packed fresh basil leaves
1/3 cup pine nuts
3 medium cloves of garlic, peeled
1/2 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil

Combine basil, pine nuts, garlic and Parmesan cheese in a food processor until a rough paste is created. With the machine running, slowly pour the olive oil through the feed tube. If the sauce seems dry, (it should be a thick paste), add more olive oil. Season with salt and pepper.

Shuck oysters, leave on the half shell, and place on a baking sheet covered with rock salt. Lightly cover oysters with pesto. Bake in oven at 325°F for 8-10 minutes.

Use pesto as a sauce on raw ShanDaphs.

Oyster and Apple Fall Medley
18 - 24 ShanDaphs
1 cup of fresh bread crumbs
2 crisp apples finely chopped
1/4 cup onion finely chopped
1/4 cup celery finely chopped
5 tablespoons of butter
1/3 cup of fresh apple juice
3 tablespoons of cider vinegar
1 tablespoon chopped thyme
Salt and pepper
Sunflower seeds

Shuck and drain oysters. Cut small oysters into quarters, or larger oysters into eighths. Clean the shells. Mix oysters and breadcrumbs in bowl. Melt butter in saucepan and sauté the apples, onions and celery. Add apple juice and vinegar. Remove from the heat and add oyster breadcrumb mixture. Add herbs and seasoning. Cover baking sheet with coarse salt. Fill shells with mixture and place on sheet (held in place by the salt). Sprinkle tops with sunflower seeds and bake in oven at 400°F for 10 minutes or until mixture starts to brown around edges.

ShanDaph Oyster Caps
24 large mushrooms
24 large to medium ShanDaphs
3/4 cup grated of finely crumbled cheese (mozzarella, Swiss, Monterey Jack, or feta)
3 tablespoons of Parmesan
Fresh basil
Pepper and olive oil

Preheat oven to 350-375°F. Shuck ShanDaphs and place in a strainer to drain for 20 minutes. Remove stems and hollow out mushrooms caps with a spoon. Keep flesh and stems. Grate or finely chop stems and flesh. Place a pinch of freshly chopped basil and grated cheese in the bottom of each cap. Place a ShanDaph in each cap and season with pepper. Cover with grated mushroom and grated cheese. Drizzle a little bit of olive oil over each cap. Sprinkle lightly with Parmesan. Place caps on a wire rack, on a baking sheet and place in oven to bake for 15-20 minutes or until cheese is golden brown. Remove from oven and sit down to a gastronomic experience.