Oysters with Red Mignonette

By • January 25, 2010 0 Comments

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Author Notes: Some things should not be messed with, gussied up or otherwise violated. Oysters are just such a food. I say choose the best you can find– so that all the "cook" needs to do is make 'em pretty!Sippity Sup (Greg Henry)


Serves 4

  • 1/2 cup red wine vinegar
  • 2 tablespoons sherry vinegar
  • 2 tablespoons the very best extra-virgin olive oil
  • 2 tablespoons red onion, minced
  • 1/2 teaspoon finely crushed white pepper
  • crushed red pepper flakes, to taste
  • 1 pinch excellent sea salt
  • 24 oysters, freshly shucked on the half shell
  1. In a small bowl, combine vinegar, olive oil, shallots, white and red pepper and salt and whisk to blend. Spoon atop oysters or serve alongside.
  2. Please remember to wait to shuck the oysters until just before serving to keep them as fresh as the sea as possible.

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