Winter

Oysters with a Zippy Mignonette

by:
January 23, 2010
4
1 Ratings
Oysters with a Zippy Mignonette
  • Serves 2
Author Notes

I feel so fortunate to live so close to all different sorts of local oysters - raw, fresh and salty, like the ocean from which they rose. This is my go-to mignonette when serving raw oysters. It's quite zippy, a tad sweet and full of herbal cilantro bits. My family loves this sauce so, that at the holidays, we sometimes whisk several tablespoons with olive oil to serve on big chopped salads that keep us refreshed during the day leading up to our hearty, heavy dinners. —eatboutique

What You'll Need
Ingredients
  • 1 cup rice wine vinegar
  • 1 shallot, minced
  • 1 (1-inch) piece of ginger, peeled and grated
  • 1/2 English cucumber, peeled, seeded and minced
  • 1 teaspoon sugar
  • 1 tablespoon cilantro, finely chopped
  • freshly ground black pepper, several turns, to taste
  • 12 local oysters
Directions
  1. Gently stir all the ingredients (except the oysters) in a bowl at least 2 hours prior to serving but up to 1 day before. Chill the mixture until just before serving.
  2. Shuck the oysters just before serving and present on a deep plate of crushed ice. Serve the mignonette alongside, with a small serving spoon. Spoon a little of the zippy sauce into each oyster just before slurping each down.
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eatboutique
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3 Reviews

eatboutique
eatboutique January 24, 2010
My guess is there's going to be several mignonette's posted during this challenge, no? :)
 
dymnyno
dymnyno January 24, 2010
Probably! It is so great with oysters. I love your picture! Ours look good next to one another...shall we coordinate when we post for the contest?
 
dymnyno
dymnyno January 23, 2010
Oh my goodness....I just posted my mignonette!!! I didn't see yours. I tried posting it an hour ago but couldn't get Food 52 up???