Oysters with Ginger-Shallot Mignonette

Yields
Serves 10 to 12 (serving size: 2 oysters)

Total Time
20 mins

Jaret Foster and Mona Johnson of Tournant catering in Portland, Oregon, run a mobile oyster bar called Oyster Social, specializing in Pacific Northwest mollusks. Their gingery twist on classic French mignonette "adds just a touch of intrigue," says Johnson, which enhances rather than overwhelms the delicate oysters.

Thomas J. Story

1 tablespoon minced shallot

1 1/2 teaspoons grated ginger (use a Microplane)

1/2 cup unseasoned rice vinegar

24 oysters on the half-shell, with their liquor*

Lemon wedges

Step 1

Make mignonette: In a small bowl, whisk shallot, ginger, and rice vinegar together and chill until serving.

Step 2

With an oyster knife or a butter knife, free oyster from muscle attaching it to the bottom shell to ensure a perfect slurp (or ask your fishmonger to do this). Nestle oysters and lemon wedges into a platter of crushed ice and serve with mignonette for drizzling.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 86Calories from Fat 24

% Daily Value *
Total Fat 2.3g4%

Saturated Fat 0.5g3%
Cholesterol 50mg17%
Sodium 106mg5%
Total Carbohydrate 6.4g3%

Dietary Fiber 0.5g2%
Protein 9.5g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Oysters with Ginger-Shallot Mignonette