Oysters With Champagne Tarragon Mignonette Recipes

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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     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.

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.

MIGNONETTE SAUCE



Mignonette Sauce image

This simple recipe gives you a classic mignonette sauce for oysters, clams or other seafood, but you can play with the basic formula by changing the vinegar (try cider, malt, sherry, champagne), swapping the allium (try leeks, scallions or red onion), adding a squeeze of citrus juice or stirring in some fresh herbs like tarragon or mint. Let the mixture sit for at least 30 minutes before serving, so the flavors can blend and the sauce can be at its tangy, peppery best.

Provided by Melissa Clark

Time 40m

Yield 2/3 cup

Number Of Ingredients 4

1/4 cup finely minced shallots (from 1 to 2 shallots)
1/3 cup red-wine or white-wine vinegar
1 teaspoon coarsely ground black or white peppercorns
Pinch of sea salt

Steps:

  • Mix together all the ingredients in a small bowl or jar until well blended. Cover and chill for at least 30 minutes before using. Mignonette will keep in the fridge for up to 1 month.

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.

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