CHILLED OYSTERS WITH APPLE-GINGER MIGNONETTE
Fresh ginger provides a kick while crunchy apple adds sweetness to this mignonette served atop just-shucked oysters on the half shell.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- Stir together cider vinegar, shallot, and ginger. Let stand for 10 minutes. Stir in apple. Top each oyster with 1/2 teaspoon mignonette just before serving.
OYSTERS WITH A CLASSIC MIGNONETTE SAUCE
Steps:
- Stir together the vinegar, shallots and 1/4 teaspoon salt and pepper in a small bowl. Let sit for at least 10 minutes to let the flavors combine. Drizzle the sauce over the oysters.
OYSTERS WITH APPLE MIGNONNETTE
Categories Shellfish Appetizer Valentine's Day Quick & Easy Low Cal Dinner Apple Seafood Oyster Anniversary Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 8
Steps:
- Scrub oysters well. Combine oysters and apple cider in a 2-qt. saucepan and bring to a boil. Steam oysters, covered, over moderately high heat until they just open, checking occasionally after 3 minutes and transferring to a plate as they open. (Reserve steaming liquid and discard any unopened oysters.) Chill oysters, loosely covered, until cool, about 30 minutes.
- While oysters are chilling, pour oyster steaming liquid through a paper towel-lined sieve into a bowl to remove any grit. Stir 2 tablespoons strained liquid together with remaining ingredients and salt to taste. Discard remaining strained liquid.
- Remove flat half of oyster shell and loosen oyster with a sharp knife. Put oysters in rounded half of shell. Arrange on plates and spoon sauce over oysters.
POACHED OYSTERS WITH BEET MIGNONNETTE
Steps:
- Bring 6 cups water with 1 teaspoon salt to a simmer in a wide 6- to 8-quart pot, then add oysters with their liquor and poach at a bare simmer just until edges curl, about 1 1/2 minutes. Transfer oysters with about 1/4 cup poaching liquid to a bowl and chill, uncovered, until cool, about 30 minutes.
- Scrub reserved bottom oyster shells. Boil shells in 6- to 8-quart pot of boiling water 3 minutes (to remove any grit or traces of raw oyster), then drain in a colander. Rinse shells and dry thoroughly.
- Stir together vinegar, apple juice, shallot, beet, peppercorns, salt, sugar, and 2 tablespoons poaching liquid from bowl of oysters.
- Very thinly julienne cucumber lengthwise using a mandoline or other manual slicer, working around seed core, then discard seed core. Drain cucumber in a sieve set over a bowl while assembling oysters, then discard liquid.
- To assemble, place 1 oyster in each half shell and spoon 1 teaspoon mignonnette over it. Top with a little cucumber, twirled into a mound. Serve immediately.
OYSTERS WITH GINGER MIGNONETTE
Steps:
- Whisk together mignonette ingredients and spoon over oysters.
OYSTERS WITH FESTIVE MIGNONETTE
Champagne makes this oyster feast even more special.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a small bowl, combine peppercorns, fennel seed, vinegars, and salt.
- Shuck oysters just before serving; arrange on bed of crushed ice. Drizzle with mignonette, or serve on the side. Serve immediately.
APPLE MIGNONETTE
by Chef Saucier Jacob Reimer and Chef de Cuisine Josh Tomczyk of the Fuego restaurant, Tucson, Arizona
Provided by Millereg
Categories Grains
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simply combine all ingredients, then garnish to order.
- Serve with oysters on the half-shell.
Nutrition Facts : Calories 55.2, Fat 0.6, SaturatedFat 0.2, Sodium 9.9, Carbohydrate 13.2, Fiber 4.7, Sugar 1.5, Protein 1.9
OYSTERS WITH APPLE CIDER MIGNONETTE
Oysters are all about the place from which they hail. Myth or not, oysters have long been considered a food of love. Folklore says that oysters should be eaten only in months with an r in them, but science has shown that oysters may be safely eaten 12 months a year. Adapted from Yankee Magazine.
Provided by Cucina Casalingo
Categories < 30 Mins
Time 20m
Yield 12 oysters
Number Of Ingredients 6
Steps:
- In a small pan, over low heat, combine the cider, shallots, and apple and cook 5 minutes.
- Remove from heat and cool to room temperature, about 10 minutes.
- Stir in the vinegar and season with pepper.
- Spoon 1 to 2 teaspoons over the freshly schucked ysters.
Nutrition Facts : Calories 41.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 25, Sodium 53.2, Carbohydrate 2.7, Sugar 0.1, Protein 4.8
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