Best Oysters With Ginger Mignonette Recipes

Chilled Oysters with Apple-Ginger Mignonette image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 5

1/4 cup plus 1 tablespoon cider vinegar (preferably unfiltered, such as Bragg Organic)
2 tablespoons minced shallot
1/2 teaspoon finely grated peeled fresh ginger
1 cup very finely chopped sweet apple, such as Crispin, Fuji, or Golden Delicious
2 dozen freshly shucked oysters on the half shell

Steps:

Stir together cider vinegar, shallot, and ginger. Let stand for 10 minutes. Stir in apple. Top each oyster with 1/2 teaspoon mignonette just before serving.

Oysters on the Half Shell with Oriental Mignonette image

Yield Serves 2

Number Of Ingredients 5

1/4 cup rice vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 green onion (green part only), thinly sliced
1/2 teaspoon grated lemon peel
12 fresh oysters

Steps:

Combine first 4 ingredients in small bowl. Let stand 15 minutes.
To open oysters: Using towel, hold oyster flat on work surface, flat shell up. Insert tip of oyster knife into hinge and twist to open shell. Slide knife along inside of upper shell to free oyster from shell; discard upper shell. Slide knife under oyster to free from lower shell; leave in shell. Repeat with remaining oysters. Arrange oysters on edge of two plates. Divide sauce between 2 small bowls. Place one bowl in the center of each plate and serve.

Hog Island Oysters with Ginger Mignonette, Cucumber, and Wasabi Tobiko image

Yield serves 8

Number Of Ingredients 9

MIGNONETTE
1/4 cup unseasoned rice wine vinegar
1 1/2 teaspoons finely minced shallot
1 1/2 teaspoons finely minced fresh ginger
1/2 teaspoon sugar
1/2 teaspoon soy sauce
2 dozen Hog Island Sweetwater oysters or other fresh oysters
1/2 cup peeled and finely diced Armenian or English (hothouse) cucumber
1 ounce (about 2 tablespoons) wasabi-flavored tobiko (flying fish roe)

Steps:

For the mignonette: In a small bowl, whisk together the vinegar, shallot, ginger, sugar, and soy sauce until the sugar dissolves. Cover and refrigerate for at least 2 hours.
Shuck the oysters and place them, on the half shell, on crushed ice. Top each oyster with about 1 teaspoon of the diced cucumber. Whisk the mignonette, then spoon about 1/2 teaspoon over each oyster. Top with a small spoonful of tobiko and serve immediately.