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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

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


Neno

I can be reached by phone or text 8am-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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Oysters with Fig Vinegar Mignonette

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Oysters with Fig Vinegar Mignonette Empty Oysters with Fig Vinegar Mignonette

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

    Oysters with Fig Vinegar Mignonette Img1l
    Oysters with Fig Vinegar Mignonette
    Oysters with Fig Vinegar Mignonette Translucent
    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.






    • 16

    Ingredients:

    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


    Directions:

    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
    • Back to top
      Current date/time is Fri 19 Apr 2024, 2:34 am