Fresh Oysters with Pickled Cranberry Mignonette
Melissa Gayle
Yields 12 Servings
AuthorAshley Rodriguez

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
  tsp sea salt
  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.

Fresh Oysters with Pickled Cranberry Mignonette