Oysters With Champagne Mignonette Recipes

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RAW OYSTERS ON THE HALF SHELL WITH CUCUMBER MIGNONETTE



Raw Oysters on the Half Shell with Cucumber Mignonette image

Provided by Tyler Florence

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 13

12 large West Coast oysters
Crushed ice or rock salt
1 cup rice wine vinegar
1 shallot, minced
One 1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
1 tablespoon sugar
Several turns freshly ground black pepper
2 tablespoons prepared horseradish
1 cup ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce, or to taste
1 lemon, juiced

Steps:

  • For the Oysters:
  • Begin by shucking oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately.
  • For the Cucumber Mignonette Sauce:
  • In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters.
  • For the Cocktail Sauce:
  • Mix ingredients in a blender to combine. Cover and refrigerate until ready to use.

OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE



Oysters with Champagne-Vinegar Mignonette image

Categories     Herb     Onion     Broil     Quick & Easy     Oyster     Grape     Gourmet

Yield Makes 2 first-course servings

Number Of Ingredients 11

For mignonnette
2 teaspoons Champagne vinegar
1 1/2 teaspoons finely chopped shallot
Pinch of coarsely ground black pepper
Pinch of sugar
1 teaspoon finely chopped fresh flat-leaf parsley
For oysters
1 1/2 cups kosher or other coarse salt
1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments
1/2 tablespoon unsalted butter, cut into 6 pieces
1 small cluster Champagne table grapes or 2 finely diced seedless red grapes

Steps:

  • Make mignonnette:
  • Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
  • Prepare oysters:
  • Preheat broiler.
  • Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
  • Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
  • Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.

OYSTERS WITH A CLASSIC MIGNONETTE SAUCE



Oysters with a Classic Mignonette Sauce image

Provided by Anne Burrell

Categories     appetizer

Time 25m

Yield 12 oysters

Number Of Ingredients 4

1/4 cup red wine vinegar
1 shallot, minced
Salt and freshly ground black pepper
12 large oysters, shucked

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 CHAMPAGNE-VINEGAR MIGNONETTE



Oysters with Champagne-Vinegar Mignonette image

Categories     Sauce     Champagne     Broil     Dinner     Vinegar     Oyster     Kosher

Yield Makes 2 servings

Number Of Ingredients 12

For mignonette
2 teaspoons Champagne vinegar
1 1/2 teaspoons finely chopped shallot
Pinch of coarsely ground black pepper
Pinch of sugar
1 teaspoon finely chopped fresh flat-leaf parsley leaves
For oysters
1 1/2 cups kosher or other coarse salt
1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well, shucked, and oysters left on the half shell, their liquor reserved; oysters picked over for shell fragments
1/2 tablespoon unsalted butter, cut into 6 pieces
1 small cluster Champagne grapes, or 2 finely diced seedless red grapes
Special equipment: Shallow flameproof baking dish

Steps:

  • Make mignonette
  • Stir together the vinegar, shallot, pepper, and sugar and let stand 30 minutes.
  • Make oysters
  • Preheat the broiler. Spread 3/4 cup kosher salt in an 8- to 10-inch shallow flameproof baking dish or pan. Arrange the oysters in their shells atop the salt, then top each with a piece of butter.
  • Broil 4 to 6 inches from the heat until the butter is melted and sizzling and the edges of the oysters are beginning to curl, 1 to 2 minutes.
  • Stir the parsley into the mignonette. Divide the remaining 3/4 cup kosher salt between two plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonette over each oyster and sprinkle oysters with grapes. Serve warm.
  • DO AHEAD
  • The MIGNONETTE, without parsley, can be made 1 day ahead and chilled, covered.

OYSTERS WITH CHAMPAGNE-TARRAGON MIGNONETTE



Oysters with Champagne-Tarragon Mignonette image

Our take on mignonette, a classic vinegar-herb sauce, imparts the zing of champagne vinegar and the sweet licorice flavor of tarragon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 dozen

Number Of Ingredients 5

2 tablespoons champagne vinegar
1/2 teaspoon very finely chopped shallot
Pinch of coarse salt
1 1/2 teaspoons chopped fresh tarragon
1 dozen fresh oysters, scrubbed, shucked, and left on the half shell

Steps:

  • Stir vinegar, shallot, salt, and tarragon in a small bowl. Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.

CHAMPAGNE MIGNONETTE



Champagne Mignonette image

The addition of Champagne is not essential, but it is particularly delicious. If you are planning to serve some bubbly with your oysters, save a splash for this sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 1/2 cup

Number Of Ingredients 5

1 shallot, finely minced
1/2 cup Champagne vinegar
2 tablespoons Champagne or sparkling wine (optional)
1/2 teaspoon freshly ground black pepper
Fresh shucked oysters, for serving

Steps:

  • Place all ingredients in a small bowl, and stir to combine. Cover with plastic wrap, and place in refrigerator. Serve chilled, spooned over oysters.

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