Oysters With Ginger Mignonette Recipes

OYSTERS WITH AN ASIAN MIGNONETTE

Oysters with an Asian Mignonette image

Provided by Food Network Kitchen

Time 10m

Yield 2 or 3 servings

Number Of Ingredients 9

Ingredients

12 oysters on the half shell
3 cups kosher salt
1/2 cup freshly squeezed lime juice
1/4 cup shallots, brunoise
1/4 cup yellow pepper, brunoise
1 teaspoon cilantro, chopped
1 teaspoon ginger, chopped
Cracked black pepper
2 tablespoons wasabi tobbiko caviar, for garnish

Steps:

Place the oysters on a plate covered in coarse salt. In a bowl, combine lime juice, shallots, yellow pepper, cilantro and ginger and mix well. Season with cracked black pepper. Place a tablespoon on each oyster. Garnish each oyster with a dollop of wasabi caviar.

OYSTERS WITH FINGER LIME AND GINGER MIGNONETTE

Oysters with Finger Lime and Ginger Mignonette image

In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).

Yield 6 Servings

Number Of Ingredients 8

Ingredients

1 tablespoon fresh lime juice
1 tablespoon rice bran oil
1 tablespoon unseasoned rice vinegar
1 teaspoon soy sauce
1/2 teaspoon finely grated peeled ginger
Small pinch of sugar
1 finger lime, halved lengthwise, or 1/2 lime, white pith and peel removed, finely chopped
12 oysters, freshly shucked

Steps:

Combine lime juice, oil, vinegar, soy sauce, ginger, and sugar in a small bowl. Scrape out pearls from finger lime and stir into vinaigrette. Spoon over oysters just before serving.

CHILLED OYSTERS WITH APPLE-GINGER MIGNONETTE

Chilled Oysters with Apple-Ginger Mignonette image

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

Ingredients

1/4 cup plus 1 tablespoon cider vinegar (preferably unfiltered, such as Bragg Organic)
2 tablespoons minced shallot
1/2 teaspoon finely grated peeled fresh ginger
1 cup very finely chopped sweet apple, such as Crispin, Fuji, or Golden Delicious
2 dozen freshly shucked oysters on the half shell

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 SEAWEED AND CUCUMBER MIGNONETTE

Oysters With Seaweed And Cucumber Mignonette image

Provided by Moira Hodgson

Categories appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons hijiki seaweed
3 ounces rice wine vinegar
2 ounces sake
1 ounce mirin (cooking sake)
1 tablespoon fresh ginger, peeled and minced
1/2 teaspoon freshly cracked pepper
2 tablespoons cucumber, peeled and minced
24 oysters
3 tablespoons wasabi-cured flying fish roe (optional)

Steps:

Soak the hijiki in warm water for 30 minutes or until it is soft. Drain and chop coarsely. Mix it with the vinegar, sake, mirin, ginger and pepper. Refrigerate for 20 minutes, or until ready to serve.
Shuck the oysters and arrange them on ice on four plates. Add the cucumber to the sauce. Top the oysters with the sauce and a small dollop of flying fish roe.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 0 grams

HOG ISLAND OYSTERS WITH GINGER MIGNONETTE, CUCUMBER, AND WASABI TOBIKO

Hog Island Oysters with Ginger Mignonette, Cucumber, and Wasabi Tobiko image

Categories Sauce Ginger Wasabi Oyster Cucumber

Yield serves 8

Number Of Ingredients 9

Ingredients

MIGNONETTE
1/4 cup unseasoned rice wine vinegar
1 1/2 teaspoons finely minced shallot
1 1/2 teaspoons finely minced fresh ginger
1/2 teaspoon sugar
1/2 teaspoon soy sauce
2 dozen Hog Island Sweetwater oysters or other fresh oysters
1/2 cup peeled and finely diced Armenian or English (hothouse) cucumber
1 ounce (about 2 tablespoons) wasabi-flavored tobiko (flying fish roe)

Steps:

For the mignonette: In a small bowl, whisk together the vinegar, shallot, ginger, sugar, and soy sauce until the sugar dissolves. Cover and refrigerate for at least 2 hours.
Shuck the oysters and place them, on the half shell, on crushed ice. Top each oyster with about 1 teaspoon of the diced cucumber. Whisk the mignonette, then spoon about 1/2 teaspoon over each oyster. Top with a small spoonful of tobiko and serve immediately.

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