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Fresh Oysters with Pickled Cranberry Mignonette





Yields
12 Servings

These oysters, from Ashley Rodriguez’s cookbook, Let’s Stay In: More Than 120 Recipes to Nourish the People You Love, provide a festive way to start a party with very little effort. Cranberries add a colorful tart punch to the typical shallot mignonette topping.

Fresh Oysters with Pickled Cranberry Mignonette




Melissa Gayle
 ¼ cup Champagne vinegar
 1 tbsp minced shallot
 2 tbsp finely chopped fresh or frozen cranberries
 1 tsp honey
 ⅛ tsp sea salt
 ⅛ tsp freshly ground pepper
 1 dozen oysters, shucked
1

Make the mignonette: In a medium bowl, stir together the vinegar, shallot, cran­berries, honey, sea salt, and pepper. Taste and adjust
the seasoning, keeping in mind that you want mouth-­puckering tartness.

2

Serve over fresh oysters arranged on a bed of crushed ice and rock salt to keep them cold and fresh.

MAKE AHEAD The mignonette can be prepared up to three days in advance.

Nutrition Facts

12 servings

Serving size