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Oysters with Ginger-Shallot Mignonette





Yields
Serves 10 to 12 (serving size: 2 oysters)



Total Time
20 mins

Jaret Foster and Mona Johnson of Tournant catering in Portland, Oregon, run a mobile oyster bar called Oyster Social, specializing in Pacific Northwest mollusks. Their gingery twist on classic French mignonette “adds just a touch of intrigue,” says Johnson, which enhances rather than overwhelms the delicate oysters.

 

This recipe, and others like it, can be found in the article “17 Delicious Thanksgiving Appetizers That Might Rival the Main Meal.”

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Thomas J. Story

 1 tablespoon minced shallot
 1 1/2 teaspoons grated ginger (use a Microplane)
 1/2 cup unseasoned rice vinegar
 24 oysters on the half-shell, with their liquor*
  Lemon wedges
Step 1
1

Make mignonette: In a small bowl, whisk shallot, ginger, and rice vinegar together and chill until serving.

Step 2
2

With an oyster knife or a butter knife, free oyster from muscle attaching it to the bottom shell to ensure a perfect slurp (or ask your fishmonger to do this). Nestle oysters and lemon wedges into a platter of crushed ice and serve with mignonette for drizzling.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories86
% Daily Value *
Total Fat 2.3g3%

Saturated Fat 0.5g3%
Cholesterol 50mg17%
Sodium 106mg5%
Total Carbohydrate 6.4g3%

Dietary Fiber 0.5g2%
Protein 9.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.