Beginner Cooking Skill
Prep time: 2 hours 10 minutes (Active: 10 minutes)
Yield: 24 oysters
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
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.
There are no comments. Be the first to post a comment.