At the fishmonger’s, it’s impossible to resist the crab legs, lobster tails, Nordic shrimp and oysters. Choose what you feel like having and turn it into a sublime platter. Serve it with a spicy mayo and apple mignonette.
Рубрика: Oysters
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Oysters with Pomegranate and Pink Pepper Mignonette
Oysters are elegant and the perfect holiday hors d’oeuvre.
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Oysters with Pickled Samphire, Cucumber and Dill
We used Chebooktoosk oysters from New Brunswick for this superb dinner-party recipe, but any East Coast oysters will do fine—garnished with crisp, quick-pickled samphire, cool cucumber and threads of anise-like dill. Canadian oysters are as green and sustainable as they get: Bottoms up!
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Herb Granita for Oysters
This spirited topping takes us into oyster season in style. Punched up with parsley and basil, it makes use of vodka and lemon, rather than the vinegar of a standard mignonette (we found that the alcohol actually helped it freeze properly, honest). The fine ice crystals in the herbaceous granita are a cool complement for a slurp of ocean goodness.
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Remoulade Oysters
It’s a myth that you have to shuck your oysters seconds before serving. Time it so the shucking is done before the doorbell first chimes, then put your salty brother-in-law to work topping bivalves with the zesty remoulade sauce you made yesterday. After that, it’s slurp city.
