Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Oysters with Fig Vinegar Mignonette



Posts : 16630
Thanked : 808
Join date : 2013-01-12

Oysters with Fig Vinegar Mignonette

Post by Lobo on Thu 28 Jan 2016, 11:47 pm

Oysters with Fig Vinegar Mignonette

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 6
Mignonette, a classic accompaniment to oysters on the half shell, gets an update by swapping in fig vinegar for the traditional red wine vinegar. Be sure to use fig vinegar (A L’Olivier makes an outstanding one), not fig balsamic vinegar, which is too sweet for this dish.

  • Printer Friendly Version

  • 16


For the mignonette:

  • 1/2 cup (4 fl. oz./125 ml) fig vinegar
  • 1/2 cup (3 oz./90 g) finely minced shallots
  • 1/8 tsp. sugar
  • 1/8 tsp. sea salt
  • 1 tsp. finely crushed black peppercorns

  • Crushed ice for serving
  • 24 oysters on the half shell
  • Finely snipped chives for garnish (optional)
  • Prepared horseradish for serving
  • Lemon wedges for serving


In a small bowl, stir together the vinegar, shallots, sugar, salt and pepper. Let the mignonette stand for 2 hours before serving.

Fill a serving platter with crushed ice and arrange the oysters on top. Garnish with the chives. Serve with the mignonette, horseradish and lemon wedges alongside. Serves 6.

Adapted from Feast Charleston, Charleston, SC

    Current date/time is Thu 27 Oct 2016, 5:53 am