Oysters With Champagne Mignonette Recipes

RAW OYSTERS ON THE HALF SHELL WITH CUCUMBER MIGNONETTE

Steps:

• For the Oysters:
• Begin by shucking oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately.
• For the Cucumber Mignonette Sauce:
• In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters.
• For the Cocktail Sauce:
• Mix ingredients in a blender to combine. Cover and refrigerate until ready to use.

OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE

Steps:

• Make mignonnette:
• Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
• Prepare oysters:
• Preheat broiler.
• Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
• Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
• Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.

OYSTERS WITH CHAMPAGNE-TARRAGON MIGNONETTE

Steps:

• Stir vinegar, shallot, salt, and tarragon in a small bowl. Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.

CHAMPAGNE MIGNONETTE

Steps:

• Place all ingredients in a small bowl, and stir to combine. Cover with plastic wrap, and place in refrigerator. Serve chilled, spooned over oysters.

WELLFLEET OYSTERS WITH CRANBERRY MIGNONETTE

Steps:

• In the bowl of a food processor, combine the sparkling wine, cranberries, and vinegar and pulse until the cranberries are broken down, but still have bits of texture.
• Transfer to a mixing bowl and add the remaining ingredients.
• Adjust the seasoning to your taste.
• Spoon a bit of the sauce over shucked fresh oysters and enjoy.

OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE

Steps:

• Make mignonette
• Stir together the vinegar, shallot, pepper, and sugar and let stand 30 minutes.
• Make oysters
• Preheat the broiler. Spread 3/4 cup kosher salt in an 8- to 10-inch shallow flameproof baking dish or pan. Arrange the oysters in their shells atop the salt, then top each with a piece of butter.
• Broil 4 to 6 inches from the heat until the butter is melted and sizzling and the edges of the oysters are beginning to curl, 1 to 2 minutes.
• Stir the parsley into the mignonette. Divide the remaining 3/4 cup kosher salt between two plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonette over each oyster and sprinkle oysters with grapes. Serve warm.
• DO AHEAD
• The MIGNONETTE, without parsley, can be made 1 day ahead and chilled, covered.

OYSTERS WITH FROZEN CHAMPAGNE MIGNONETTE (GRANITE)

Steps:

• Place all ingredients in a small sauce pot, except oysters. Stir to dissolve sugar. Bring to a boil and strain through a mesh strainer into a shallow bowl. Place the bowl in the freezer overnight. When oysters are ready, take granite out of freezer and using a fork, scrape the frozen mignonette - it should flake off easily. Place 1 teaspoon of frozen granite on top of each oyster and serve.