Oysters with Ginger-Shallot Mignonette
Thomas J. Story
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.
This recipe, and others like it, can be found in the article “17 Delicious Thanksgiving Appetizers That Might Rival the Main Meal.”
How to Make It
Step 1
1
Make mignonette: In a small bowl, whisk shallot, ginger, and rice vinegar together and chill until serving.
Step 2
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.
Ingredients
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
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