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Oysters with Verjus Mignonette





Yields
Serves 12



Total Time
15 mins

Doug Lipton of Healdsburg Shed in Northern California shucks local Hog Island oysters to order for guests at Thanksgiving, serving them with this bright sauce and a French Champagne like Larmandier-Bernier "Longitude." If you don't want to shuck oysters yourself, order them on the half-shell from a fish market. The mignonette makes enough for about 4 dozen oysters.

su-Oysters with Verjus Mignonette Image




Photo: Thomas J. Story
 1/2 cup verjus*
 1/2 cup Champagne vinegar
 1/4 cup minced shallots
 1/2 teaspoon cracked pepper
  Chilled oysters on the half-shell
  Crushed ice or rock salt
  Lemon wedges (optional)
Step 1
1

Combine verjus, vinegar, shallots, and pepper in a small bowl.

Step 2
2

Line 2 or 3 platters with crushed ice. Nestle oysters on top, keeping them level. Garnish with lemon wedges if you like and serve with mignonette.

Step 3
3

* Verjus is juice pressed from unripe grapes, and its mild acidity--versus the higher acidity of vinegar--makes it easy to pair with wine. Find at well-stocked grocery stores and sweetwatercellars.com.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 19Calories from Fat 0.5
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.4mg1%
Total Carbohydrate 1.3g1%

Dietary Fiber 0.0g0%
Protein 0.1g1%

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