Oysters on the Half-Shell with Tangerine-Chili Mignonette
James Carrier
YieldsMakes 24 oysters and 1/2 cup sauce; 8 servings
Notes: You can make the mignonette up to 3 days ahead; cover airtight and chill. Have the oysters shucked at the market up to 1 day ahead; set, cup side up, on a rimmed tray; cover and chill.

How to Make It

Step 1
1

In a small bowl, mix tangerine peel and juice, rice vinegar, chili, shallot, and pepper.

Step 2
2

Nest the oysters in crushed ice on a rimmed tray. Place bowl of tangerine-chili mignonette with oysters on the tray. To eat, spoon a little sauce onto each oyster.

Ingredients

 2 teaspoons grated tangerine peel
 1/3 cup tangerine juice
 3 tablespoons rice vinegar
 1 fresh red jalapeño chili (about 1/2 oz.), rinsed, stemmed, seeded, and minced
 1 tablespoon minced shallot
 1/8 teaspoon pepper
 2 dozen shucked oysters on the half-shell (see notes)

Directions

Step 1
1

In a small bowl, mix tangerine peel and juice, rice vinegar, chili, shallot, and pepper.

Step 2
2

Nest the oysters in crushed ice on a rimmed tray. Place bowl of tangerine-chili mignonette with oysters on the tray. To eat, spoon a little sauce onto each oyster.

Oysters on the Half-Shell with Tangerine-Chili Mignonette