November-December 2015 | RAW OYSTERS WITH CITRUS MIGNONETTE

RAW OYSTERS WITH CITRUS MIGNONETTE
Waterman's Raw Oysters with Citrus Mignonette

FLAVORS

RAW OYSTERS WITH CITRUS MIGNONETTE

Beginner Cooking Skill
Prep time: 2 hours 10 minutes (Active: 10 minutes)

Yield: 24 oysters

Ingredients

2-dozen Assateague ‘Pony’ oysters, raw on the half shell 

1 each lemon, lime and orange zest with juice

1 cup red wine vinegar

1 to 2 tsp. crushed red pepper flakes, depending on how much heat you like 

20 to 30 grinds fresh-cracked black pepper 

1 large shallot, diced 

1 oz. sugar, dissolved in vinegar


Directions

To make mignonette, combine red wine vinegar with sugar, citrus zest and juice. Add crushed red pepper and black pepper along with 2 oz. diced shallots. Allow flavors to meld for at least 2 hours before topping raw shucked oysters with vinaigrette. Serve on a bed of crushed ice with citrus wedges as garnish. 

*Other uses for mignonette would be as a salad dressing with olive oil and Dijon mustard. 


WATERMAN'S SEAFOOD CO.    
410-213-1020     
CrabsOC.com     


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