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Fresh Oysters with Pickled Cranberry Mignonette





Yields
12 Servings

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.

Fresh Oysters with Pickled Cranberry Mignonette




Melissa Gayle
 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
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.

Nutrition Facts

Servings 12