Oysters with a Classic Mignonette Recipe

Jun 30, 2011 2:31 pm

Dress these oysters to impress with mignonette

Here's the scenario: You've got a girl coming over, oysters and champagne on ice. Damn, you're a lucky guy. It's about to get even better, because not only did you shuck your own oysters (probably best to do this before she arrives), but you've made a delicious sauce to help those oysters go down smoothly, following this Classic Mignonette recipe. Chances are, you're closing this deal.

photo: <a href="http://www.flickr.com/photos/wallyg/">wallyg</a> on Flickr
photo: wallyg on Flickr
 
Servings: 2 cups mignonette

Ingredients

20 oysters, cleaned and halved (depending on the number of guests, assume 1-2 oysters per person)
1/4 cup chives, minced, for garnish
Classic Mignonette
3/4 cup red wine vinegar
1/4 cup dry red wine
1 cup shallots, minced (about 5 medium shallots)
1/4 cup fresh lemon juice, (2 medium-sized lemons)
1/4 teaspoon kosher salt
1/8 teaspoon
Directions: 

Mignonette:

In a small bowl, combine all of the ingredients. Let this mixture rest for 20 minutes to slightly soften shallots. Serve this on the side with a small spoon. This vinegar mixture makes about 1¾ cups and can be made a week in advance.

Note on vinegar: The traditional mignonette, that tangy vinegar mixture above, is made with red wine vinegar. Since I mentioned Champagne you should know that you can also use Champagne vinegar.

Level of Difficulty: 
Moderate
Prep Time: 
25 minutes
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.