Oysters on the Half-Shell with Tangerine-Chili Mignonette
James Carrier
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.
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