Oysters With Shallot Pomegranate Mignonette Recipe 55

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OYSTERS ON THE HALF SHELL WITH FENNEL-CORIANDER MIGNONETTE



Oysters on the Half Shell with Fennel-Coriander Mignonette image

Provided by Ming Tsai

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 7

12 oysters (Belons or Kumamotos)
1/2 cup finely diced fennel (save the sprigs for garnish)
1/4 cup minced shallots
1 teaspoon toasted and coarsely ground coriander
1/2 cup rice wine vinegar
12 dashes hot pepper sauce
Plate of crushed ice or rock salt

Steps:

  • In a small bowl, mix fennel, shallots, coriander and vinegar. Spoon on top of oysters. Put one dash of hot pepper sauce on each oyster. Place on plate of ice and fennel sprigs and serve immediately.

OYSTERS WITH SHALLOT POMEGRANATE MIGNONETTE RECIPE - (5/5)



Oysters with Shallot Pomegranate Mignonette Recipe - (5/5) image

Provided by á-47446

Number Of Ingredients 6

For shallot Mignonette:
6 fresh raw oysters, shucked (Northern Florida preferred)
2 Tablespoons of minced flat leaf parsley
1 Shallot diced
3 Tablespoons of white Vinegar
3 Tablespoons of Pomegranate seeds

Steps:

  • Clean and rinse oyster shell Place oysters on the grill for 30 seconds, then flip and do another 30 seconds. Place oyster meat back into shell Mix minced parsley, diced shallot, and white vinegar in a in a non-reactive bowl. Pour sauce over oysters then top with pomegranate seeds. Zest a lemon over top.

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 ON THE HALF SHELL WITH MIGNONETTE



Oysters on the Half Shell with Mignonette image

The word mignonette refers to the coarsely crushed peppercorns in this simple shallot-and-vinegar sauce. It can be made up to 12 hours ahead and stored in the refrigerator.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 6

1/4 cup minced shallot (from 1 to 2 shallots)
2 teaspoons pink peppercorns, crushed with the side of a knife
1/2 cup Champagne vinegar
24 oysters, scrubbed, shucked, and left on the half shell
Ice (small cubes or crushed), for serving
Lemon wedges, for serving

Steps:

  • Stir together shallot, peppercorns, and vinegar in a small bowl. Arrange oysters over ice. Serve with mignonette and lemon wedges.

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.

HOLIDAY POMEGRANATE MIGNONETTE



Holiday Pomegranate Mignonette image

This beautiful mignonette, paired with fresh raw oysters makes for a stunning appetizer at any holiday gathering.

Provided by CJ

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 6

3 tablespoons champagne vinegar
1 tablespoon pomegranate juice
½ shallot, minced
½ teaspoon fresh cracked pepper
1 pinch white sugar
1 tablespoon pomegranate seeds

Steps:

  • Whisk vinegar, pomegranate juice, shallot, pepper, and white sugar together in a bowl until sugar dissolves. Add pomegranate seeds, cover the bowl with plastic wrap, and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 1.8 mg, Sugar 1.5 g

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 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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