Fresh Oysters with Pickled Cranberry Mignonette
Melissa Gayle
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.
How to Make It
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.
Ingredients
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
Directions
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.
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