Best Oysters With Apple Mignonnette Recipes

Oysters With Apple Cider Mignonette image

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

Champagne Mignonette image

Provided by Martha Stewart

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 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 with Apple Mignonnette image

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.