Best Chilled Oysters With Apple Ginger Mignonette Recipes

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OYSTERS WITH APPLE CIDER MIGNONETTE



Oysters With Apple Cider Mignonette image

Oysters are all about the place from which they hail. Myth or not, oysters have long been considered a food of love. Folklore says that oysters should be eaten only in months with an r in them, but science has shown that oysters may be safely eaten 12 months a year. Adapted from Yankee Magazine.

Provided by Cucina Casalingo

Categories     < 30 Mins

Time 20m

Yield 12 oysters

Number Of Ingredients 6

2 tablespoons apple cider
1 tablespoon shallot, finely chopped
1 tablespoon granny smith apple, finely chopped (or other tart apple)
1 tablespoon apple cider vinegar
fresh ground black pepper, to taste
12 oysters, freshly shucked

Steps:

  • In a small pan, over low heat, combine the cider, shallots, and apple and cook 5 minutes.
  • Remove from heat and cool to room temperature, about 10 minutes.
  • Stir in the vinegar and season with pepper.
  • Spoon 1 to 2 teaspoons over the freshly schucked ysters.

Nutrition Facts : Calories 41.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 25, Sodium 53.2, Carbohydrate 2.7, Sugar 0.1, Protein 4.8

OYSTERS WITH APPLE MIGNONNETTE



Oysters with Apple Mignonnette image

Categories     Shellfish     Appetizer     Valentine's Day     Quick & Easy     Low Cal     Dinner     Apple     Seafood     Oyster     Anniversary     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 8

6 medium oysters such as Blue Point or Belon
1/2 cup apple cider or juice
3 tablespoons finely chopped tart apple
2 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped shallot
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon cider vinegar
1/4 teaspoon coarsely ground black pepper

Steps:

  • Scrub oysters well. Combine oysters and apple cider in a 2-qt. saucepan and bring to a boil. Steam oysters, covered, over moderately high heat until they just open, checking occasionally after 3 minutes and transferring to a plate as they open. (Reserve steaming liquid and discard any unopened oysters.) Chill oysters, loosely covered, until cool, about 30 minutes.
  • While oysters are chilling, pour oyster steaming liquid through a paper towel-lined sieve into a bowl to remove any grit. Stir 2 tablespoons strained liquid together with remaining ingredients and salt to taste. Discard remaining strained liquid.
  • Remove flat half of oyster shell and loosen oyster with a sharp knife. Put oysters in rounded half of shell. Arrange on plates and spoon sauce over oysters.

OYSTERS WITH GINGER MIGNONETTE



Oysters with Ginger Mignonette image

Provided by Dave Lieberman

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

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.

CHAMPAGNE MIGNONETTE



Champagne Mignonette image

The addition of Champagne is not essential, but it is particularly delicious. If you are planning to serve some bubbly with your oysters, save a splash for this sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 1/2 cup

Number Of Ingredients 5

1 shallot, finely minced
1/2 cup Champagne vinegar
2 tablespoons Champagne or sparkling wine (optional)
1/2 teaspoon freshly ground black pepper
Fresh shucked oysters, for serving

Steps:

  • Place all ingredients in a small bowl, and stir to combine. Cover with plastic wrap, and place in refrigerator. Serve chilled, spooned 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

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.

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