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Oysters on the Half-Shell with Tangerine-Chili Mignonette





Yields
Makes 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.

Oysters on the Half-Shell with Tangerine-Chili Mignonette




James Carrier
 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)
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories36
% Daily Value *
Total Fat 1.1g2%

Saturated Fat 0.3g2%
Cholesterol 23mg8%
Sodium 48mg3%
Total Carbohydrate 3.2g2%

Dietary Fiber 0.0g0%
Protein 3.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.