Oysters With Mignonette Gelee Recipes

OYSTERS WITH GINGER MIGNONETTE

Oysters with Ginger Mignonette image

Provided by Dave Lieberman

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 small shallot minced
1/4 cup sherry vinegar
Couple small pinches superfine sugar
10 grinds freshly ground black pepper
1 teaspoon finely grated ginger
2 dozen shucked oysters on the half shell

Steps:

Whisk together mignonette ingredients and spoon over oysters.

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

Ingredients

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 MIGNONETTE GELEE

Oysters with Mignonette Gelee image

Here, freshly shucked oysters shimmer with mignonette gelee, the traditional vinegar sauce prepared with a little gelatin.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

1 shallot, minced (about 2 tablespoons)
3/4 teaspoon coarsely ground pepper
1/2 cup red-wine vinegar
1/4 cup champagne vinegar
1 teaspoon unflavored gelatin (from one 1/4 ounce envelope)
1/4 cup water
36 oysters, scrubbed well and shucked, top shells removed
Prepared horseradish, for serving
Lemon wedges, for serving

Steps:

Mix shallot, pepper, and vinegars in a small bowl. Sprinkle gelatin over 1 tablespoon water in another bowl, and let soften, about 5 minutes.
Heat remaining 3 tablespoons water in a small saucepan until steaming. Stir in gelatin mixture. Pour some of the hot liquid into the bowl that the gelatin was in, swirl around, and pour back into pan. Cook over medium heat, stirring, until gelatin dissolves. Pour through a sieve into vinegar mixture. Refrigerate until set, at least 3 hours (or overnight).
To serve, spoon about 1/2 teaspoon gelee onto each oyster (amount may differ depending on the size of each oyster), and serve with horseradish and lemon wedges.

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.

OYSTERS WITH FESTIVE MIGNONETTE

Oysters with Festive Mignonette image

Champagne makes this oyster feast even more special.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 7

Ingredients

1 tablespoon pink peppercorns
1 tablespoon green peppercorns
1 tablespoon fennel seed, lightly toasted
1/2 cup red-wine vinegar
1/2 cup champagne vinegar
1/2 teaspoon salt
2 dozen fresh oysters

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.

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

Ingredients

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.

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