Oysters with Champagne-Vinegar Mignonette

Epicurious | Gourmet

  • ½ dozen Ned’s Island Oysters
  • 1 ½ cups coarse salt
  • ½ tbsp. butter, cut into 6 pieces
  • 2 finely diced seedless red grapes
  • 2 tsp. Champagne vinegar
  • 1 ½ tsp. finely chopped shallot
  • pinch of ground black pepper
  • pinch of sugar
  • 1 tsp. Finely chopped flat-leaf parsley
For the mignonette…
  • Stir together the vinegar, shallot, pepper, and sugar.
  • Let the mix stand for 30 minutes.
  • This may be done the day before, covering and refrigerating the mixture until oysters are prepared.
For the oysters…
  • Preheat the broiler
  • Spread ¾ cup of salt in an 8-10” ovenproof dish.  Place the half-shelled oysters in the salt.  Lay a pat of butter atop each oyster.
  • Broil until the butter has melted and the edges of the oysters begin to curl.  This should take 1-2 minutes.
  • Stir the parsley into the mignonette.  Divide the remaining salt between 2 plates and place oysters on each.  Spread ¼ tsp. Mignonette over each oyster.  Sprinkle each with grapes.  Serve warm.

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