EyeSwoon

  • I write this knowing I may get a touch of backlash – but the truth is, I am not, or was not, really an oyster fan until very recently. I am not one of those “OMG, I just love tasting the natural, briny sea water” kinda gals. And the texture, let’s just be honest, it’s like…swallowing a loogie.

    Hate me yet? I know people just lose their, well you know what, over oysters. But what is it exactly that they really crave? Is it the gloppy slurp? Inhaling of the salty ocean, with its little bit of sandy grit? Or maybe the appeal is the combination of all of the above – the ritual of taking the shell and letting the oyster slip into your mouth and down your throat that is, let’s face it, somewhat naughty.

    The truth is, I am not, or was not, really an oyster fan until very recently.

    No, I’ll tell you what it is…it’s the mignonette! Well, that’s what finally made me a believer, anyway. I am a saucy gal. Always have been. While I do not necessarily like a sloppy mess of condiment drowning my food, I have been known on many an occasion to request a little extra accoutrement when I dine. I always ask for more chutney, chimichurri, or gremolata on my veggie, steak, or fish. So, there you have it. I like myself a mignonette – the tart tang of acid, the sharp bite of the shallot, and a touch of heat stinging the back of my throat, all accompanied by the refreshing herbaceous note on the finish as I inhale that big gulp. Oh, and just for fun here I have also minced some cucumber, which adds vibrancy and added crunch to the entire experience.

    Anyway, love ‘em, hate ‘em, you decide – but mignonette is my own surefire solution so I can savor the delicate, briny deliciousness of an oyster. Word to the wise – to get all you can out of this magic sauce, allow your mignonette to macerate for a bit, so the flavors liven and meld. This sauce elevates a gooey mess into superstar status.

    Mignonette is my own surefire solution so I can savor the delicate, briny deliciousness of an oyster.

Oysters Mignonette

EyeSwoon Kitchen

  • Ingredients

    • Oysters

      • 1 – 2 dozen oysters, shucked

      Mignonette

      • 2 tablespoons shallot, minced
      • 3 tablespoons red wine vinegar
      • 2 tablespoons rice or champagne vinegar
      • ¼ teaspoon Thai chili (or jalapeno), minced
      • 1 tablespoon Kirby cucumber, seeded and minced
      • 2 – 3 tablespoons fresh herbs, finely chopped (chives, parsley, cilantro)
      • Salt and pepper to taste
  • The Prep

    • Mignonette:


      Combine all of the ingredients and allow to macerate for at least 15 minutes. Top each oyster with the mignonette and a fresh squeeze of lemon or lime. Serve immediately.

       

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