Oysters With Shallot Pomegranate Mignonette Recipe 55 Food

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GRILLED OYSTERS THREE WAYS



Grilled Oysters Three Ways image

Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.

Provided by Food Network Kitchen

Time 55m

Yield 36 oysters

Number Of Ingredients 17

1/3 cup red wine vinegar
1/4 cup white balsamic or white wine vinegar
1/2 medium shallot, minced
Freshly ground black pepper
1/4 cup your favorite barbecue sauce
1 tablespoon bourbon
2 slices bacon (1 ounce), cooked and finely chopped
2 tablespoons thinly sliced fresh chives
4 tablespoons unsalted butter, at room temperature
2 teaspoons white wine
1 teaspoon fresh lemon juice
2 cloves garlic, minced
1/2 medium shallot, minced
1/4 cup fresh parsley, finely chopped
Kosher salt and freshly ground black pepper
1 cup coarse sea salt
36 oysters in the shell, scrubbed

Steps:

  • For the mignonette: Stir together the red wine vinegar, white balsamic vinegar, shallots and 1/4 teaspoon black pepper in a small bowl. Refrigerate until ready to serve.
  • For the bourbon BBQ sauce: Stir together the barbecue sauce and bourbon in a small bowl. Set aside.
  • For the scampi butter: Mash to combine the butter, white wine, lemon juice, garlic, shallot, 1 tablespoon of the parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Side aside.
  • For the oysters: Prepare an outdoor grill for medium-high heat. Add the coarse sea salt in mounds to a large 9-by-13-inch aluminum roasting pan.
  • Cooking in batches if necessary, put the oysters with their cupped side down in the roasting pan, nestling them in the salt so the flat side is facing up and they do not tip. Put the roasting pan on the hottest part of the grill and close the lid. Cook until the shells open slightly (wide enough to slide a knife in), 5 to 8 minutes, depending on the size of the oysters.
  • Carefully remove the roasting pan from the grill. Insert the tip of an oyster knife or small sharp paring knife in the shell opening and run the knife along the inside of the top shell to release the oyster; remove the top shell. Run the knife under the oyster meat in the bottom shell to release the oyster, keeping the oyster and juices in the shell. Repeat with the remaining oysters, placing 12 of them on a platter and the remainder back in the pan. Serve the oysters on the platter immediately with the mignonette, or refrigerate until ready to serve. (See Cook's Note.)
  • Spoon the bourbon BBQ sauce over 12 of the remaining oysters in the roasting pan (about 1 teaspoon each). Top each with some of the bacon and chives.
  • Put a dollop of the scampi butter over the 12 remaining oysters in the roasting pan (about 1 teaspoon each).
  • Return the roasting pan to the grill, close the lid and cook until the oyster fillings are just starting to bubble, about 5 minutes. Remove from the grill and transfer to a serving platter.
  • Sprinkle the scampi butter oysters with the remaining 1 tablespoon chopped parsley and serve immediately.

FRESHLY SHUCKED OYSTERS AND SAUCE MIGNONETTE WITH A TWIST!



Freshly Shucked Oysters and Sauce Mignonette With a Twist! image

A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters.

Provided by French Tart

Categories     Sauces

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 8

12 large fresh oysters or 24 small fresh oysters
2 pink shallots, peeled and finely diced
2 tablespoons red wine vinegar
2 tablespoons sherry wine vinegar
juice of half a lemon
1 teaspoon brown sugar
Tabasco sauce, to taste
fresh ground black pepper, to taste

Steps:

  • For the Mignonette sauce: Combine all the ingredients togther in a jam jar or sealed container - shake thoroughly and allow the flavours to mingle for at least 1 hour before serving.
  • Serve (in a little bowl with a small spoon) with freshly shucked oysters.
  • Excess sauce can be stored in the fridge for up to 2 weeks.
  • How to open the oysters: Hold an oyster firmly with a cloth in one hand.
  • and the hinged end towards you. Insert a knife in the area where the two.
  • shells meet and prise open with a twisting action. Slide the blade along the inside edge of the shell to sever the muscle holding the shells together. Cut the muscle attachment to lower shell. Turn the oyster meat for best presentation.
  • NB: The best way to serve raw oysters is on a platter of crushed ice, or sometimes you see them presented on a bed of seaweed.
  • At a dinner party allow 6 oysters per person as a starter.
  • A live oyster uses its muscle to hold the shells tightly closed. When an oyster weakens, the shell gapes open and if it will not close when tapped, it should be discarded.
  • Oysters will keep for up to one week if stored correctly, deep shell down in a fridge or cool place. Cover with a damp cloth to prevent dehydration. Never store in water.
  • Oysters can be frozen for up to 3 months just as other fish products. The shells will open on thawing BUT CONSUME STRAIGHT AWAY.
  • Champagne is possibly the best drink to serve with oysters, or Bucks fizz if eating oysters for breakfast.
  • Other wines that go well with oysters are light dry and slightly acidic wines like Muscadet.
  • As the wine has to compete with the salty, natural flavour of oysters, a fuller bodied wine distracts from both the taste of wine and the oyster.
  • In Ireland you will always get served oysters with Guinness, and a very dry cold sherry in Spain.
  • Personally I like Sancerre, Vouvray or Chablis with my oysters!

OYSTERS WITH A CLASSIC MIGNONETTE SAUCE



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.

HOLIDAY POMEGRANATE MIGNONETTE



Holiday Pomegranate Mignonette image

This beautiful mignonette, paired with fresh raw oysters makes for a stunning appetizer at any holiday gathering.

Provided by CJ

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 6

3 tablespoons champagne vinegar
1 tablespoon pomegranate juice
½ shallot, minced
½ teaspoon fresh cracked pepper
1 pinch white sugar
1 tablespoon pomegranate seeds

Steps:

  • Whisk vinegar, pomegranate juice, shallot, pepper, and white sugar together in a bowl until sugar dissolves. Add pomegranate seeds, cover the bowl with plastic wrap, and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 1.8 mg, Sugar 1.5 g

OYSTERS WITH SHALLOT POMEGRANATE MIGNONETTE RECIPE - (5/5)



Oysters with Shallot Pomegranate Mignonette Recipe - (5/5) image

Provided by á-47446

Number Of Ingredients 6

For shallot Mignonette:
6 fresh raw oysters, shucked (Northern Florida preferred)
2 Tablespoons of minced flat leaf parsley
1 Shallot diced
3 Tablespoons of white Vinegar
3 Tablespoons of Pomegranate seeds

Steps:

  • Clean and rinse oyster shell Place oysters on the grill for 30 seconds, then flip and do another 30 seconds. Place oyster meat back into shell Mix minced parsley, diced shallot, and white vinegar in a in a non-reactive bowl. Pour sauce over oysters then top with pomegranate seeds. Zest a lemon over top.

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