Oysters With An Asian Mignonette Recipes

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OYSTERS WITH A CLASSIC MIGNONETTE SAUCE



Oysters with a Classic Mignonette Sauce image

Provided by Anne Burrell

Categories     appetizer

Time 25m

Yield 12 oysters

Number Of Ingredients 4

1/4 cup red wine vinegar
1 shallot, minced
Salt and freshly ground black pepper
12 large oysters, shucked

Steps:

  • Stir together the vinegar, shallots and 1/4 teaspoon salt and pepper in a small bowl. Let sit for at least 10 minutes to let the flavors combine. Drizzle the sauce over the oysters.

OYSTERS ON THE HALF SHELL WITH ORIENTAL MIGNONETTE



Oysters on the Half Shell with Oriental Mignonette image

Categories     Ginger     No-Cook     Valentine's Day     Low Cal     Wheat/Gluten-Free     New Year's Eve     Oyster     Winter     Anniversary     Bon Appétit

Yield Serves 2

Number Of Ingredients 5

1/4 cup rice vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 green onion (green part only), thinly sliced
1/2 teaspoon grated lemon peel
12 fresh oysters

Steps:

  • Combine first 4 ingredients in small bowl. Let stand 15 minutes.
  • To open oysters: Using towel, hold oyster flat on work surface, flat shell up. Insert tip of oyster knife into hinge and twist to open shell. Slide knife along inside of upper shell to free oyster from shell; discard upper shell. Slide knife under oyster to free from lower shell; leave in shell. Repeat with remaining oysters. Arrange oysters on edge of two plates. Divide sauce between 2 small bowls. Place one bowl in the center of each plate and serve.

OYSTERS WITH AN ASIAN MIGNONETTE



Oysters with an Asian Mignonette image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 2 or 3 servings

Number Of Ingredients 9

12 oysters on the half shell
3 cups kosher salt
1/2 cup freshly squeezed lime juice
1/4 cup shallots, brunoise
1/4 cup yellow pepper, brunoise
1 teaspoon cilantro, chopped
1 teaspoon ginger, chopped
Cracked black pepper
2 tablespoons wasabi tobbiko caviar, for garnish

Steps:

  • Place the oysters on a plate covered in coarse salt. In a bowl, combine lime juice, shallots, yellow pepper, cilantro and ginger and mix well. Season with cracked black pepper. Place a tablespoon on each oyster. Garnish each oyster with a dollop of wasabi caviar.

OUR FAVORITE MIGNONETTE



Our Favorite Mignonette image

Provided by The Taste Edit

Number Of Ingredients 6

3 tablespoons Yuzu Rice Vinegar
3 tablespoons Mirin
1 heaping tablespoon shallot, minced
1 jalapeno pepper, seeded and minced
2 tablespoons cilantro, chopped
Juice of one medium lime

Steps:

  • Mix all ingredients and serve along with shucked oysters.

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